Find this recipe in our Pick Up Limes app (link in bio) to scale the amounts, get step-by-step photo instructions, and find detailed nutrition info. Or find it below: INGREDIENTS ~ For 10 servings ~ Pineapple banana bread * 3 bananas, mashed (very ripe) * 1 cup canned pineapple chunks, drained * ½ cup canned full-fat coconut milk * ⅓ cup vegetable oil * ½ cup light brown sugar (packed) * ¼ cup granulated sugar * 1 tsp pure vanilla extract * 2 cups all-purpose flour * ½ cup unsalted roasted macadamia nuts, finely chopped * ⅓ cup unsweetened shredded coconut * 2 tsp baking powder * ½ tsp baking soda * 1 tsp ground cinnamon * ½ tsp salt Lime & coconut glaze * ½ cup powdered sugar * 1 Tbsp canned full-fat coconut milk * ½ tsp fresh lime juice * ¼ tsp pure vanilla extract * 1 pinch salt DIRECTIONS 1. Preheat the oven to 350°F (180°C)*. Grease and line a 9 × 5 inch (23 × 13 cm) loaf pan with parchment paper. 2. Finely chop the pineapple chunks, then transfer to a sieve and press gently to drain off excess juice. You want juicy fruit pieces, but not extra liquid in the batter. 3. In a large bowl, combine the drained pineapple and the banana. Mash until the banana is mostly smooth. 4. Add the coconut milk, oil, brown sugar, granulated sugar, and vanilla until well combined. 5. Add the flour, macadamias, shredded coconut, baking powder, baking soda, cinnamon, and salt. Stir until just combined. Try not to overmix. 6. Transfer the batter to the prepared loaf tin and smooth out the top. 7. Bake for 50 to 60 minutes, or until a skewer inserted into the centre comes out mostly clean with a few moist crumbs. 8. Let the loaf cool in the pan for about 15 minutes, then transfer to a wire rack to cool fully. 9. In a small bowl, whisk together the powdered sugar, coconut milk, lime juice, vanilla, and salt until smooth. 10. Drizzle over the cooled loaf and, if desired, let set before slicing. Enjoy! Notes *We used top and bottom heating (not fan-assisted/convection). Storage * Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. * The loaf also freezes well, either whole or in slices. #baking #plantbased #vegan #bananabread #Recipe - @pick_up_limes