1⁄2cupmacadamia nuts, toasted and coarsely chopped
2tablespoonswheat bran, toasted
3cupsunbleached all-purpose flour
1⁄2teaspoonsea salt, ground
1 1⁄2cupsbrown sugar
1 1⁄4cupsbananas, mashed(about 4)
1cupfresh pineapple, cut into small pieces
Serving Size: 1 (153) g
Servings Per Recipe:10
Calories from Fat 161 g35 %
Total Fat 17.9 g27 %
Saturated Fat 10.8 g54 %
Cholesterol 55.8 mg 18 %
Sodium 277.8 mg 11 %
Total Carbohydrate71.8 g 23 %
Dietary Fiber 2.9 g11 %
Sugars 36.5 g146 %
Protein 6.8 g 13 %
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.