Tropical Pineapple Coconut Banana Bread
- 1 stick of butter, melted and cooled
- 1/3 cup organic cane sugar
- 1/3 cup dark brown sugar
- 2 eggs
- 1 1/2 cups white flour
- 1/2 cup whole wheat flour
- 1 teaspoons salt
- 2 teaspoons baking powder
- 5 very ripe bananas, coarsely mashed
- 6 oz. canned crushed pineapple, drain liquid
- 5 oz. canned cream of coconut (not coconut milk – however I have used coconut milk when I couldn’t find cream of coconut and I added a 1/4 tsp of vanilla)
- 1 teaspoon vanilla
- 1/2 cup of roughly chopped and toasted macadamia nuts
- Preheat oven to 350F. Grease a standard loaf pan
- Toast the nuts in the oven for about 10 minutes
- Cream butter, 2 of the mashed bananas and sugars in a large bowl.
- Mix in eggs.
- In a separate bowl, mix the remaining dry ingredients
- Mash remaining bananas thoroughly in another bowl (3rd) and fold in pineapple, cream of coconut, and vanilla.
- Fold both banana mixtures from other two bowls slowly into dry ingredients – don’t over mix!
- Fold in the nuts.
- Pour batter into the pan
- Bake for about 55-60 minutes until a toothpick inserted into center of loaf comes out mostly clean, rotate pan a few times while baking (Cooking time may vary depending upon your oven… my oven is commercial grade and tends to cook faster than others… just keep an eye on it 😀
- Let the bread cool on a rack and turn out of the pan after about fifteen minutes. Let cool almost completely (approximately 45 minutes) before slicing. The bread will be very dense and moist.