Best Hawaiian Banana Nut Bread

2 cups all-purpose flour

1 ¼ cups white sugar

1 tablespoon light brown sugar

¾ teaspoon baking soda

¾ teaspoon ground cinnamon

½ teaspoon baking powder

½ teaspoon salt

1 ⅓ cups mashed bananas

⅔ cup canola oil

⅔ cup crushed pineapple, drained

⅔ cup flaked coconut

¼ cup chopped walnuts

¼ cup chopped macadamia nuts

2 eggs, well beaten

4 teaspoons applesauce

1 ½ teaspoons vanilla extract

1 teaspoon lemon extract

½ teaspoon coconut extract

2 tablespoons butter, at room temperature

¼ cup white sugar

¼ cup chopped walnuts

¼ cup chopped macadamia nuts

1 teaspoon milk

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Mix flour, 1 1/4 cup white sugar, brown sugar, baking soda, cinnamon, baking powder, and salt in a large bowl. Stir mashed banana, canola oil, pineapple, flaked coconut, 1/4 cup walnuts, 1/4 cup macadamia nuts, eggs, applesauce, vanilla extract, lemon extract, and coconut extract into flour mixture until blended. Pour batter into prepared loaf pan.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 70 to 80 minutes. Cool bread in the pan for 10 minutes; remove and transfer to a wire rack to cool, 20 to 30 minutes.

Mix butter, 1/4 cup white sugar, 1/4 cup walnuts, 1/4 cup macadamia nuts, and milk together in a bowl. Spread on top of bread once it has been transferred to the wire rack.