Instructions
1. Prep Work
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
3. Wet Ingredients
In a large bowl, whisk together the granulated sugar, brown sugar, and oil until combined. Add eggs one at a time, then stir in the vanilla. Mix in the mashed bananas and drained pineapple.
4. Combine & Bake
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! Gently fold in the coconut and macadamia nuts (if using). Pour batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If browning too quickly, cover loosely with foil. Let cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Cooking Notes
- Drain that Pineapple! Make sure to drain the crushed pineapple well to prevent a soggy loaf.
- Overripe Bananas are Best! Use soft, brown-spotted bananas for maximum flavor.
Variations
- Mango Magic: Swap pineapple for chopped mango.
- Chocolate Cravings: Add 1/2 cup chocolate chips.
- Rum-tastic: Stir in 1 tablespoon of dark rum to the wet ingredients.
Frequently Asked Questions (FAQs)
Can I use fresh pineapple?
Absolutely! Just chop it finely and drain any excess juice.
Storage?
Store at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Reheat slices as needed.
Freezing?
Yes! Wrap tightly and freeze for up to 3 months. Thaw before serving.
Serving Suggestions?
Enjoy it plain, or with butter, cream cheese, or a drizzle of honey.
Muffin Mania?
Fill lined muffin cups and bake at 350°F (175°C) for 18-22 minutes.
Enjoy your slice of Hawaiian paradise!
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