Banana Pineapple Loaf (Printable Recipe Version)
Sunny loaf stuffed with bananas, coconut, and big macadamia chunks.
# Ingredients You’ll Need:
→ Dry Ingredients
01 -
190 g all-purpose white flour
02 -
100 g sugar
03 -
1 tsp baking powder
04 -
1/2 tsp baking soda
05 -
1/2 tsp salt
→ Wet Ingredients
06 -
2 large eggs
07 -
1 tsp vanilla extract
08 -
315 g ripe bananas, mashed
09 -
225 g crushed pineapple with juice
10 -
130 ml organic sunflower oil
→ Add-ins
11 -
70 g dry roasted macadamia nuts, chopped
12 -
40 g unsweetened coconut flakes
# Steps to Make It:
01 -
Set the oven to 175°C. Ensure accurate temperature for optimal rise and crumb.
02 -
Grease a standard loaf pan thoroughly, reaching into all corners to prevent sticking.
03 -
Place macadamia nuts in a dry skillet over medium heat. Toast for 3–5 minutes, stirring regularly, until golden and aromatic. Cool and chop coarsely.
04 -
Whisk flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl until homogenous.
05 -
In a separate bowl, beat the eggs and vanilla. Add mashed bananas, pineapple with juice, and sunflower oil. Stir until smooth and cohesive.
06 -
Add wet ingredients to the dry mixture. Stir gently with a spatula just until blended—do not overmix to maintain tenderness.
07 -
Fold in chopped toasted macadamias and coconut flakes, using a few gentle strokes to evenly distribute without deflating the batter.
08 -
Pour the batter into the prepared loaf pan and smooth the top evenly.
09 -
Bake on the middle rack for 55–65 minutes. Check doneness starting at 55 minutes; a knife inserted into the centre should emerge clean or with a few moist crumbs.
10 -
Remove from oven and rest in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing to avoid crumbling.