You’ll Need:

1/2 cup (1/3 cup) canned pineapple chunks, cut up
and well drained (reserve juice)
1/4 cup (3 tablespoons) buttermilk
(Welbilt/DAK & Zojirushi add 2 tablespoons
(1 tablespoon) more buttermilk)
1/4 cup (2 tablespoons) reserved pineapple juice
1 egg
1/2 cup (1/3 cup) very ripe banana slices
3 cups (2 cups) bread flour
1/4 cup (3 tablespoons) whole wheat flour
1 teaspoon salt
3 tablespoons (2 tablespoons) butter or margarine
1 1/2 tablespoons (1 tablespoon) sugar
1/2 cup (1/3 cup) shredded coconut
1/3 cup (1/4 cup) chopped macadamia nuts
2 teaspoons (1 1/2 teaspoons) active dry yeast

Directions : Place all ingredients, except macadamia nuts, in bread pan. Select light crust or sweet bread or raisin/nut cycle. Press start.

Add nuts when raisin/nut signal beeps.

Remove bread from pan when done; cool on cake rack for 1 hour before slicing