Pineapple Banana Bread With Coconut Macadamia Recipes

PINEAPPLE BANANA BREAD WITH COCONUT & MACADAMIA

Steps:

• 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.
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COCONUT-PINEAPPLE BANANA BREAD

Steps:

• Preheat oven to 350°F.
• Spray 9 x 5-inch loaf pan with cooking spray.
• Combine flour, baking soda, salt, nutmeg and ginger in a bowl and stir with a whisk to combine.
• Set aside.
• Place sugar, oil, yogurt and eggs in mixer bowl and beat at medium speed until well blended.
• Add banana, vanilla and pineapple.
• Mix until blended.
• Add flour mixture and beat on low until just moist.
• Stir in walnuts and coconut.
• Put batter in loaf pan and bake 60-70 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes on wire rack.
• Remove from pan and cool completely.
• Store in airtight container.

PINEAPPLE BANANA BREAD WITH COCONUT & MACADAMIA

Steps:

• 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.
• 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.
• 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.

BEST HAWAIIAN BANANA NUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Mix flour, 1 1/4 cup white sugar, brown sugar, baking soda, cinnamon, baking powder, and salt in a large bowl. Stir mashed banana, canola oil, pineapple, flaked coconut, 1/4 cup walnuts, 1/4 cup macadamia nuts, eggs, applesauce, vanilla extract, lemon extract, and coconut extract into flour mixture until blended. Pour batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 70 to 80 minutes. Cool bread in the pan for 10 minutes; remove and transfer to a wire rack to cool, 20 to 30 minutes.
• Mix butter, 1/4 cup white sugar, 1/4 cup walnuts, 1/4 cup macadamia nuts, and milk together in a bowl. Spread on top of bread once it has been transferred to the wire rack.

COCONUT AND MACADAMIA NUT BANANA BREAD

Steps:

• Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugars until the mixture is light and fluffy and beat in the vanilla, the eggs, 1 at at time, the zest, the banana, and the sour cream. Add the flour mixture, beat the batter until it is just combined, and stir in the macadamia nuts and the coconut. Divide the batter among 5 well-buttered and floured 5 3/4- by 3 1/4-inch loaf pans and bake the breads in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack.

PINEAPPLE BANANA COCONUT BREAD

Steps:

• Cream butter and sugar.
• Add eggs, one at a time, beating well after each.
• Sift dry ingredients and add to creamed mixture.
• Fold in banana, pineapple, coconut and nuts. Pour mixture into a greased and floured loaf pan.
• Bake at 350 degrees for 50-60 minutes.
• Cool in pan 10 minutes, remove to wire rack.