01 -
Once your loaf's baked, move it to a wire rack. Give it time to cool off fully before you start cutting so it stays nice and soft.
02 -
Pour your batter in the greased loaf pan. Pop it on the middle oven rack and bake about 55 to 65 minutes. You’ll know it’s done when a knife poked in the center comes out clean.
03 -
Take your spatula and gently work in the chopped nuts and coconut flakes. Don’t stir too much, just enough so they show up everywhere in the batter.
04 -
Add the bowl of dry stuff into the wet mix. Stir just until everything's together—stop as soon as it looks mixed so you don’t lose that soft bite.
05 -
Whisk up the eggs and vanilla in a separate bowl. Then toss in the mashed banana, add all that pineapple (juice too), and pour in your oil. Stir it really well, get everything smooth.
06 -
In a big bowl, toss together flour, sugar, baking powder, baking soda, and salt. Whisk well and set aside so you’re ready to go.
07 -
Grab a skillet and dry-roast the macadamia pieces over medium heat. Toast them for a few minutes until they smell nutty and look golden, then cool and chop ‘em. Set aside till later.
08 -
Set your oven to 177°C (350°F). Grease up a loaf pan using oil or some spray so nothing sticks.