Ingredients:

  • 1 cup (227g) unsalted butter, softened (plus extra for greasing the pan)
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups (360ml) mashed ripe bananas (about 3 medium bananas)
  • ½ cup (120ml) crushed pineapple, drained very well (canned is fine)
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (50g) shredded coconut, toasted
  • ½ cup (60g) chopped macadamia nuts, toasted
  • ¼ cup (30g) shredded coconut, toasted (optional topping)
  • ¼ cup (30g) chopped macadamia nuts, toasted (optional topping)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. Toast the coconut and macadamia nuts (separate bowls for batter and topping).
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Make sure the bananas are well mashed, and the crushed pineapple is thoroughly drained (pat dry with paper towels if needed).
  5. Stir the mashed bananas and drained pineapple into the butter mixture.
  6. In a separate bowl, whisk together the flour, baking soda, and salt.
  7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  8. Gently fold in the toasted coconut and toasted macadamia nuts into the batter.
  9. Pour the batter into the prepared loaf pan.
  10. Sprinkle the remaining toasted coconut and chopped macadamia nuts on top (optional).
  11. Bake for 50-60 minutes, or until a toothpick inserted into the centre comes out clean.
  12. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.