Hawaiian Banana Pineapple Coconut Loaf (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 1/2 cups all-purpose flour
02 -
1/2 cup granulated sugar
03 -
1 teaspoon baking powder
04 -
1/2 teaspoon baking soda
05 -
1/2 teaspoon salt
→ Wet Ingredients
06 -
2 large eggs
07 -
1 teaspoon pure vanilla extract
08 -
1 1/4 cups ripe banana, mashed
09 -
1 can (8 ounces) crushed pineapple with juice
10 -
1/2 cup plus 1 tablespoon sunflower oil or neutral oil
→ Add-Ins
11 -
1/2 cup macadamia nuts, dry roasted and chopped
12 -
1/2 cup unsweetened coconut flakes
# Instructions:
01 -
Preheat oven to 177°C (350°F). Grease a standard loaf pan with oil or nonstick spray.
02 -
Dry roast macadamia nuts in a skillet over medium heat for several minutes until lightly browned. Allow them to cool, then chop coarsely. Set aside.
03 -
In a large mixing bowl, combine all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk together thoroughly and set aside.
04 -
In a separate bowl, whisk together eggs and vanilla extract. Add mashed banana, crushed pineapple with juice, and sunflower oil. Mix well until fully combined.
05 -
Pour the dry ingredient mixture into the wet ingredient bowl. Stir gently until just combined. Avoid overmixing to ensure a tender crumb.
06 -
Fold in chopped macadamia nuts and unsweetened coconut flakes using a spatula. Mix gently to distribute evenly throughout the batter without overworking.
07 -
Transfer the batter into the prepared loaf pan. Bake in the center of the oven for 55–65 minutes, or until a knife inserted in the center emerges clean.
08 -
Remove the loaf pan from the oven and place on a wire rack. Allow the bread to cool completely before slicing for optimal texture.
# Notes:
01 -
For even texture, avoid overmixing the batter after combining wet and dry ingredients.