Tropical Banana Bread with Macadamia Nuts, Pineapple, and Coconut

breakfast
Makes one 9-inch loaf

Ingredients

1 tablespoon rum or orange juice
1/3 cup finely chopped dried pineapple
4 large ripe bananas
1 teaspoon pure vanilla extract
2 large eggs, lightly beaten
1/2 cup coconut oil, heated until liquified
1/2 cup lightly packed light brown sugar
2 cups unbleached white flour
1 teaspoon baking soda
1 teaspoon Jamaican allspice
1/2 teaspoon fine salt
1/3 cup lightly toasted and roughly chopped macadamia nuts
1/3 cup lightly toasted shredded coconut (unsweetened)

Methods 

Preheat the oven to 350° F. Grease a 9-inch x 5-inch loaf pan and line it with parchment paper.

Place the rum in a small sauce pan set over medium heat. Bring to a simmer then toss in the pineapple pieces and turn off the heat. Cover and set aside.

In a large mixing bowl, mash the bananas with the back of a fork until the largest remaining lumps are about the size of grapes. Stir in the eggs, oil and brown sugar. Sift the flour, baking soda, allspice and salt together over the banana mixture and stir until just combined. Drain the pineapple if any liquid remains, discarding the rum or reserving for another use. Fold in the pineapple pieces, nuts and shredded coconut.

Pour the mixture into the prepared pan and bake until a cake tester or wooden skewer comes out clean, about 45 minutes.

Will keep well in the freezer wrapped tightly in plastic wrap.