If you are looking to pimp up your banana bread, this is delicious.  Great for a snack with tea or coffee or ideal in school lunch boxes. Luckily, I had some fresh pineapple on hand but works well with drained tinned pineapple. No sourdough discard, don't worry, just substitute with another egg and another banana. This recipe comes from Pantrymama my inspiration for using my sourdough discard.

Ingredients

200g overripe bananas (I keep mine in the freezer, look disgusting but work a treat)  approx 2 medium

1 egg

5g vanilla extract

80g butter (melted salted or unsalted)

100g sourdough starter or discard

100g brown sugar

50g white sugar

200g Plain flour

12g baking powder

2g salt

Half teaspoon cinnamon

40g unsweetened coconut flakes

70g roughly chopped macadamia nuts

100g pineapple pieces

Topping

20g roughly chopped macadamia nuts

20g unsweetened coconut flakes

Method

Preheat oven to 180 degrees celsius

Grease a loaf pan with butter

In a bowl, mash bananas with a fork 

Beat egg and vanilla and add to banana

Add melted butter and sourdough discard, whisk until combined

Add brown and white sugar, whisk

In a seperate bowl, mix plain flour, baking powder, salt, cinnamon, macadamia nuts and coconut flakes, mix all ingredients until well combined

Now add dry ingredients to wet ingredients, along with pineapple pieces, stir until just combined

Pour batter into tin and top with extra coconut and nuts

Bake for around 1 hour or until an inserted skewer comes out clean

Cool completely before slicing

Freezers well as an entire cake

Delish

Mamma Marmalade