Pineapple Banana Bread with Coconut & Macadamia

Francine Lizotte


With tropical ingredients, this moist and flavorful Pineapple Banana Bread with Coconut & Macadamia is a tasty treat everyone will enjoy!


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1 loaf 2 small ones
15 Min
1 Hr 10 Min


  • 1/2 c
    macadamia nuts, toasted and coarsely chopped
  • 2 Tbsp
    wheat bran, toasted
  • 3 c
    unbleached all-purpose flour
  • 1 tsp
    baking soda
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    ground himalayan sea salt
  • 1 1/2 c
    brown sugar, such as demerara
  • 3 large
    free-run eggs, beaten
  • 4 large
    overripe bananas (about 1 1/4 cups), mashed
  • 1 c
    fresh pineapple, cut into small pieces
  • 1/2 c
  • 1/2 c
    coconut oil
  • 2 tsp
    pure vanilla extract

How to Make Pineapple Banana Bread with Coconut & Macadamia


  1. Place macadamia nuts in a single layer on a baking sheet lined with a silicone mat or parchment paper. Transfer to a 325ºF preheated oven and toast for 10 minutes; coarsely chop and set aside. In a small skillet over medium heat, add wheat bran and toast for 2 minutes, set aside to cool off.
  2. In a large mixing bowl, combine flour, baking soda, cinnamon, sea salt and brown sugar; whisk to combine. To this add eggs, bananas, pineapple, applesauce, coconut and vanilla extract; stir just enough to combine. Half way through mixing, add the toasted & chopped macadamia nuts; incorporate them into the batter. Divide batter between a 9 x 5-inch loaf pan and two little ones all lightly greased. Tap each pan to remove any trapped air bubbles.
  3. Transfer pans to a 350ºF preheated oven and bake for 1 hour or until a cake tester inserted in the center comes out clean. The smaller loaf pans should be done after 35-38 minutes. When the loaves are done, remove from the heat, let cool for 15 minutes before transferring them to a wire rack to cool completely.
  4. To view this recipe on YouTube, click on this link >>>>

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