Instructions
1. Prep Work:
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. Dry Ingredients:
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
3. Wet Ingredients:
- In a large bowl, whisk together granulated sugar, brown sugar, and oil until combined.
- Add eggs one at a time, whisking until smooth. Stir in vanilla.
- Mix in mashed bananas and drained pineapple.
4. Combine & Bake:
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Don’t overmix!
- Gently fold in coconut and macadamia nuts (if using).
- Pour batter into prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cover loosely with foil if browning too quickly.
- Cool in pan for 10-15 minutes, then transfer to a wire rack to cool completely.
Tips & Tricks
- Drain that Pineapple! This prevents a soggy loaf.
- Ripe Bananas are Key! Use very ripe bananas for the best flavor.
Variations
- Mango Mania: Swap pineapple for chopped mango.
- Chocolate Chunk Heaven: Add 1/2 cup chocolate chips.
- Tropical Rum: Add 1 tablespoon of dark rum to the wet ingredients.
Frequently Asked Questions (FAQs)
Can I use fresh pineapple?
Yes! Just chop finely and drain 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?
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 Tin Magic?
Yes! Bake in muffin tins at 350°F (175°C) for 18-22 minutes.
Enjoy your slice of Hawaiian paradise!
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