PINEAPPLE BANANa BREAD With COCONUT & MACADAMIA

READY IN: 1hr 25mins

INGREDIENTS

  • 12 cupmacadamia nuts, toasted and coarsely chopped
  • 2tablespoonswheat bran, toasted
  • 3cupsunbleached all-purpose flour
  • 1teaspoonbaking soda
  • 1teaspoonground cinnamon
  • 12 teaspoonsea salt, ground
  • 1 12 cupsbrown sugar
  • 3eggs, beaten
  • 1 14 cupsbananas, mashed(about 4)
  • 1cupfresh pineapple, cut into small pieces
  • 12 cupapplesauce
  • 12 cupcoconut oil
  • 2teaspoonsvanilla extract
  • NUTRITION INFO

    Serving Size: 1 (153) g

    Servings Per Recipe:10

    Calories: 464.6

    Calories from Fat 161 g 35 %

    Total Fat 17.9 g 27 %

    Saturated Fat 10.8 g 54 %

    Cholesterol 55.8 mg 18 %

    Sodium 277.8 mg 11 %

    Total Carbohydrate71.8 g 23 %

    Dietary Fiber 2.9 g 11 %

    Sugars 36.5 g 146 %

    Protein 6.8 g 13 %

    DIRECTIONS

  • 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.
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