Banana Pineapple Coconut Loaf (Printable Version)
# What You'll Need:
→ Dry Ingredients
01 -
1/2 teaspoon salt
02 -
1/2 teaspoon baking soda
03 -
1 teaspoon baking powder
04 -
1/2 cup granulated sugar
05 -
1 1/2 cups all-purpose flour
→ Wet Ingredients
06 -
1/2 cup plus 1 tablespoon sunflower oil or any mild oil
07 -
1 can (8 ounces) crushed pineapple, juice included
08 -
1 1/4 cups mashed ripe banana
09 -
1 teaspoon real vanilla extract
10 -
2 large eggs
→ Add-Ins
11 -
1/2 cup unsweetened coconut flakes
12 -
1/2 cup dry roasted and chopped macadamia nuts
# Steps to Follow:
01 -
Take the loaf from the oven and let it sit on a wire rack. Wait until it's totally cool before you slice it. That way it stays soft.
02 -
Spoon your batter into the greased pan. Put it in the middle of the oven and bake for about an hour. Check with a knife in the center—when it comes out clean, you're good.
03 -
With a spatula, gently stir in the coconut flakes and macadamia nuts. Don't mix much—just a quick fold so they're everywhere.
04 -
Add your dry stuff into the wet bowl. Use a gentle touch and stir till it just comes together. No need to keep mixing or you'll lose that soft bite.
05 -
In another bowl, whisk up the eggs and vanilla. Toss in the mashed bananas, add the pineapple with its juice, and pour in the oil. Stir it all so everything blends nice and easy.
06 -
In a big bowl, dump in the flour, sugar, baking powder, baking soda, and salt. Give them a good whisk. That sets you up for later—leave this aside for now.
07 -
Put macadamia nuts in a skillet on medium. Toast them for a few minutes till they smell toasty and look a little tan. Cool 'em down, then chop rough and save them for later.
08 -
Heat your oven to 177°C (350°F). Grab a loaf pan and either rub some oil in or spray it so nothing sticks.
# Additional Tips:
01 -
Once you mix wet and dry, keep it quick. Overdoing it will mess up the soft texture.