Preheat the oven to 350℉. Grease an 8½ x 4½ loaf pan and set aside.
In a mixing bowl, combine the dry ingredients and whisk to combine.
1½ cups flour, ½ cup sugar, 1 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
In a separate bowl, combine the wet ingredients.
2 large eggs, 1 teaspoon pure vanilla extract, 1 overripe banana, ¼ cup pineapple juice, ½ cup vegetable oil
Add the wet ingredients to the dry ingredients, and using a rubber spatula, mix until combined, but don't overmix.
Add the chopped macadamia nuts, shredded coconut, and chopped candied pineapple. Fold these ingredients into the batter, being careful not to overmix.
½ cup macadamia nuts, coarsely chopped, ½ cup shredded coconut, 8 ounces candied pineapple, finely chopped
Pour the batter into the prepared loaf pan and place it into the preheated oven. Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs.
Cool in the pan for 10 minutes, then run a clean knife around the edge of the pan. Invert the bread onto a cooling rack and cool completely. Store on a plate covered with foil for up to four days.
