👩🍳 Instructions
1. Prepare:
2. Make the Batter:
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In a large bowl, mash the ripe bananas with a fork until smooth.
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Add the drained crushed pineapple, shredded coconut, melted butter, both sugars, and vanilla extract. Stir until everything is well combined.
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In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
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Gently fold the dry ingredients into the wet ingredients. Stir until just combined and no dry streaks of flour remain. Do not overmix—a few lumps are perfectly fine.
3. Add Mix-Ins & Bake:
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If using, gently fold the chopped macadamia nuts and dried pineapple into the batter.
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Pour the batter into your prepared loaf pan and spread it out evenly.
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Bake for 50 to 60 minutes, or until the top is golden brown and a toothpick or skewer inserted into the very center of the loaf comes out clean or with a few moist crumbs.
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If the top is browning too quickly, you can tent it loosely with aluminum foil for the last 15 minutes of baking.
5. Cool and Serve:
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Let the bread cool in the pan for 10 minutes. Then, run a knife around the edges and carefully transfer it to a wire rack to cool completely before slicing.
💡 Baker’s Notes
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Drain Your Pineapple Well: This is the key to preventing a soggy loaf. Press the crushed pineapple in a fine-mesh strainer to remove excess liquid.
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The Riper, The Better: Use bananas that are heavily speckled or even black for the sweetest flavor and moistest texture.
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Don’t Overmix: Overmixing the batter develops gluten, which can make the bread tough instead of tender.
