A delightful twist on the classic banana muffin, incorporating tropical flavors and a hint of indulgence.
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Using paper liners makes cleanup easier and ensures the muffins don't stick to the tin.
In a large bowl, combine the flour, sugar, baking soda, and salt.
Sift the dry ingredients together to ensure a smooth batter.
In another bowl, whisk together the egg, mayonnaise, and mashed bananas until smooth.
Mash the bananas thoroughly to avoid lumps in the batter.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the muffins light and fluffy.
Fold in the macadamia nuts, crushed pineapple, and white chocolate chips.
Gently fold to distribute the add-ins evenly without deflating the batter.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Use an ice cream scoop for even portioning.
Place a maraschino cherry on top of each muffin.
Press the cherry gently into the batter to ensure it stays in place.
Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature and enjoy!
Pair with a cup of tea or coffee for a delightful treat.
