So on the weekend (before awful pneumonia and flu really set in), I was anxiously looking for something to do with not only overripe bananas sitting on my counter, but overripe mangoes. Given that at this time of year, my thoughts turn to Maui, I decided to make a sweet loaf that combined some of my favourite Hawaiian flavours. Ladies and gentlemen, I give you...Dani's Hawaiian Mahaloaf.

Ingredients:
-3 medium or 2 large ripe bananas
-1/4 cup vegetable oil
-1/2 cup brown sugar
-2 tsp pure vanilla extract
-1 cup all-purpose flour
-1 cup whole-wheat flour
-1 tsp baking soda
-1 tsp ground cinnamon
-1/2 tsp ground ginger
-1/2 tsp salt
-1 ripe mango, sliced into chunks

- 1/3 cup shredded unsweetened coconut

- 1/3 cup chopped macadamia nuts (I used Kona-coffee glazed macadamias to make this even more decadent)

Directions:
1. Preheat oven to 350F. Lightly grease a 9 x 5 inch loaf pan and set aside.
2. Mash the bananas in a large mixing bowl. Mix in sugar, oil, and vanilla extract.
3. Sift in the flour, baking soda, spices, and salt, mixing just until combined. If you find the batter is too dry (which I did), add a smidge of almond milk (or - if you want to be really fancy - coconut milk) to moisten. Fold in mango, coconut and macadamia nuts.
4. Pour batter into prepared pan. Bake for 45-55 minutes until an inserted toothpick comes out clean.
5. Remove from oven and cool for 10 minutes in the pan before removing and cooling completely on a wire rack.

6. Eat while listening to ukelele music and doing a hula, preferably with a mai tai.