Having spent a some time on the big island, I know for a fact that is not accurate. Mahalo follows EVERY bit of bad news. Rental car flatted and you can not get another for two days? Mahalo. We lost your luggage and you need to spend the next 3 days in a dirty tri kit? Mahalo. It said AC when you booked? Yeah thats an old listing. Malhao.
Mahalo= Tough s**t
Whatever, I get it, its island time.
Well, in this case I am looking at a 5 hour bike day with wind chills in the mid 20's tomorrow. 20's. So I suppose what I really meant to say was I am looking at a REVENGE netflix marathon and a 5 hour bike to nowhere. I suppose I can not really complain. The winter has been mild, I have a new coach that feels like trainer time is cruel and unusual punishment AND I am heading south next week to ride.
So in honor of a late season cold snap and dreaming of tropical weather, I am making Mahalo Bread!
- 3 cups all-purpose Gluten Free flour
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 2 cups coconut sugar
- 1 teaspoon ground cinnamon
- 1 cup chopped Macadamia nuts
- 3 eggs, beaten
- 1 cup coconut oil (I used ziggy marly ginger lemon)
- 2 cups mashed very ripe banana
- 1 (8 ounce) can crushed pineapple, drained
- 2 teaspoons vanilla extract
- 1/2 cup dried papaya, diced
- 1/2 cup dried mango, diced
- 1/2 cup coconut flakes
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the nuts, eggs, oil, banana, pineapple, vanilla, coconut, papaya and mango ; stir just until blended. Pour batter evenly into the prepared pans.
Bake at 350 degrees F for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. As far as the decision to bike in sub freezing or to ride 5 hours on the trainer, that is your call. MAHALO
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