Pineapple-Banana Bread

Serves 12 / Last year, I started trading mangoes from my backyard tree for pineapples, coconuts, and apple bananas at a fruit stand near my Oahu home.

The vendors, a mother-daughter team from Tonga, were so generous that I brought them a loaf of this bread to say thank you. Apple bananas, also called manzanos, are smaller and sweeter than the usual variety, but any overripe bananas will suffice.

1 cup rolled oats
2 large eggs
1-1/4 cups nonfat milk
1/2 cup turbinado sugar
1/3 cup canola oil
1-1/2 cups unbleached flour
1/2 cup whole-wheat flour
1/4 cup toasted wheat germ
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
3/4 cup finely chopped mango
3/4 cup mashed ripe bananas
3/4 cup finely chopped fresh or canned pineapple
1/2 cup chopped macadamia nuts (optional)
1/4 cup unsweetened coconut flakes

1. Preheat oven to 350°F. Using cooking spray, coat the bottoms of two 8-inch or one 9-inch loaf pans.

2. Spread oats on a cookie sheet and bake until golden, 5-7 minutes. Cool.

3. Beat eggs in a medium bowl, then whisk in milk, sugar, and oil. Stir in toasted oatmeal and set aside for at least 3 minutes.

4. Meanwhile, in a large bowl, combine flours, wheat germ, baking powder, baking soda, salt, and spices. Make a well, then pour in oat mixture. Stir just until combined. Fold in mango, bananas, and pineapple and the macadamia nuts if desired.

5. Pour dough into pans, tapping pans on the counter to remove air bubbles. Sprinkle coconut over top. Bake about 1 hour for small pans or 1-1/4 hours for large. Test for doneness using a sharp knife or a toothpick inserted in the middle.