Best Ever Banana Bread

That's a big call, right?  Those of you who have been following us for a while will know that we recently transferred kidgredients HQ to Hawaii for a holiday.  We spent two weeks on the luscious island of Maui, enjoying everything that the island has to offer.  We drove the famous Road to Hana for the third time and devoured its delights.  The best thing about the road is supposedly the waterfalls, the beaches and the views.  I think the best thing about it is the food.

And most importantly, the banana bread.  There is everything from honesty based farm stalls to proper shops, all offering various incarnations of banana bread.  They are all slightly different and all taste amazing.

But....and it's a big, big but...I still think mine is better.  I've been making this for a while and it's my go to for when people pop around as it freezes well.  It makes two loaves so it's awesome for taking one to work without anyone missing out at home!

Best ever banana bread
Ingredients
3 eggs, lightly beaten
1 &1/4 cups coconut oil
2 teaspoons vanilla paste/essence
4 large, ripe bananas (think black spots)
440gm can crushed pineapple, drained
3 cups plain flour (a mix if you like but at least 1.5cups should be cake/white)
2 cups sugar
1 teaspoon baking powder 
1.5 teaspoons cinnamon
1 cup shredded (not dessicated) coconut
1 cup roughly chopped walnuts
Method:
Preheat your oven to 170 degrees.
Line two loaf pans (just the base) with a double layer of baking paper.
In a large jug ow bowl combine the eggs, oil, vanilla, bananas and pineapple.
In another bowl mix together the remaining ingredients.
Combine the wet with the dry, mixing thoroughly to ensure there aren't any dry patches.
Pour the mix into the prepared pans.
Bake for 1 hour 15 minutes, checking after 1 hr, with a skewer.
The loaves are done when a skewer inserted in the middle comes out clean.
Rest in the pan for 20 minutes before cooling on a wire rack.