Tropical Coconut Banana Bread

Ingredients:

1 stick of butter, melted and cooled

1/3 cup organic cane sugar

1/3 cup dark brown sugar

2 eggs

1 1/2 cups white flour

1/2 cup whole wheat flour

1 teaspoons salt

2 teaspoons baking powder

5 very ripe bananas, coarsely mashed

6 oz. canned crushed pineapple, drain liquid

5 oz. canned cream of coconut (not coconut milk - however I have used coconut milk when I couldn't find cream of coconut and I added a 1/4 tsp of vanilla)

1 teaspoon vanilla

1/2 cup of roughly chopped and toasted macadamia nuts

• Preheat oven to 350F. Grease a standard loaf pan
• Toast the nuts in the oven for about 10 minutes
• Cream butter, 2 of the mashed bananas and sugars in a large bowl.
• Mix in eggs.
• In a separate bowl, mix the remaining dry ingredients
• Mash remaining bananas thoroughly in another bowl (3rd) and fold in pineapple, cream of coconut, and vanilla.
• Fold both banana mixtures from other two bowls slowly into dry ingredients - don't over mix!
• Fold in the nuts.
• Pour batter into the pan
• Bake for about 55-60 minutes until a toothpick inserted into center of loaf comes out mostly clean, rotate pan a few times while baking (Cooking time may vary depending upon your oven... my oven is commercial grade and tends to cook faster than others... just keep an eye on it :-)
• Let the bread cool on a rack and turn out of the pan after about fifteen minutes. Let cool almost completely (approximately 45 minutes) before slicing. The bread will be very dense and moist.

• Lightly dust with confectioners sugar before serving.