Coconut Banana Bread with Toasted Macadamia Nuts and Pineapple Glaze

 

Want to win a free trip to Hawaii? Ya me too. But since that isn't happening any time soon, we will all have to settle for this delicious taste of the islands I created. Ever since my parents moved there, all I want to do is visit. Although, I wanted to do that before they moved there too. Hawaiian inspired dishes are always on my radar, hoping that when I finally do visit I can make them with fresh ingredients!  This is way more exciting than regular banana bread, and a double dose of coconut! So just bake this, close your eyes, and pretend the leaves outside aren't ALREADY turning yellow. 

Coconut Banana Bread with Toasted Macadamia Nuts and Pineapple Glaze

1 cup mashed, very ripe banana

1 cup coconut flakes

1/ 4 cup coconut milk

1/4 melted cup butter

2 eggs

1 1/2 cups flour

1/4 cup sugar

1/2 cup agave nectar or honey

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2/3 cup macadamia nuts, chopped

Glaze

1/2 cup crushed pineapple

3/4 cup powdered sugar

1/4 cup butter

Preheat oven to 350 degrees. 

In a medium bowl combine flour, baking soda, baking powder, salt, half of the macadamia nuts and coconut flakes. Set aside.

In a large bowl cream together butter, agave nectar and sugar. Beat until fluffy. 

Add eggs, coconut milk, a banana and mix until uniform. 

Slowly add dry mixture, folding in until just combined. 

Pour batter into greased bread loaf pan. Add the remaining macadamia nuts and press into batter slightly. 

Bake in oven for about 1 hour, or until inserted toothpick comes out clean. 

To make glaze combine pineapple, powdered sugar and butter in a food processor. Pulse until smooth. Pour over loaf while still warm.