PINEAPPLE BANANA BREAD WITH COCONUT & MACADAMIA

Pineapple Banana Bread with Coconut & Macadamia image

Provided by Francine Lizotte

Time 1h25m

Number Of Ingredients 13

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 applesauce
1/2 c coconut oil
2 tsp pure vanilla extract

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.
4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=zc0NoH8Y7Kw