This easy-to-follow recipe makes 12 to 16 cookies, but it may easily be doubled (or tripled!) because of how straightforward it is.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 2 hrs |
| Servings: | 20 |
| Yield: | 2 8 1/2×4 1/2-inch loaves |
Ingredients
- 2 cups white sugar
- 1 cup unsalted butter, at room temperature
- 3 large eggs, at room temperature
- 2 cups mashed bananas
- 1 (8 ounce) can crushed pineapple in juice, drained
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup chopped macadamia nuts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8 1/2×4 1/2 loaf pans.
- Beat sugar and butter in a large mixing bowl on medium speed until creamy, about 2 minutes. Add eggs, one at a time, beating after each addition until just combined. Stir in mashed bananas, crushed pineapple, and vanilla.
- Whisk flour, salt, baking soda, and cinnamon together in a separate bowl until well blended. Add macadamia nuts and stir until coated. Add flour mixture to the banana mixture; stir until just combined.
- Divide batter evenly between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 1 hour and 10 minutes.
- Cool in the pans for 10 minutes, then remove to a wire rack and allow to cool completely, about 20 minutes longer.
Nutrition Facts
| Calories | 314 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 192 mg |
| Sugars | 25 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Recipe turned out moist and very delicious. I substituted sliced almonds vs. macadamia nuts.
Throw into the mix some toasted coconut, or is that over the top? Maybe on top a few moments after the bread is done but still waarm.