This banana bread is SO delicious- and it was invented to use up some items that were on their last leg- my favorite type of recipe! I hope you enjoy it as much as we did! It requires SMALL bread pans, five of them, so you’ll want to be prepared. However, that makes it fantastic for gift-giving this time of year!
Pineapple Macadamia Nut Banana Bread (makes 5 mini loaves)
3/4 cups (1.5 sticks) of butter
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 large bananas, mashed
1 can of pineapple bits, drained
4 Tablespoons sour cream
2.5 cups flour
3/4 teaspoons double acting baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup finely chopped macadamia nuts
1 heaping cup flaked, sweetened coconut
Preheat the oven to 350 degrees. Butter and flour five mini loaf pans (5.75×3.25 inches) and set aside. Cream the butter and sugars together until fluffy. Add the eggs, one at a time, beating between additions. Add the bananas, pineapple, and sour cream. In a separate bowl, sift together the baking powder, baking soda, salt, and flour. Mix into the wet ingredients until moistened, add the macadamia nuts and coconut and mix to combine. Scrape the bowl and give a quick mix to ensure even distribution. Divide evenly among pans and bake for 28-35 minutes, until a skewer or toothpick comes out clean. Allow to cool and serve with butter or pineapple cream cheese.