Ingredients
Scale
- 3 ripe bananas, mashed
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut (unsweetened)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan.
- In a bowl, sift together flour, baking soda, and salt. Set aside.
- In another bowl, whisk melted butter and brown sugar until blended.
- Add eggs one at a time, mixing well after each.
- Stir in mashed bananas, drained pineapple, and vanilla extract.
- Gradually fold dry ingredients into wet ingredients without overmixing.
- Fold in shredded coconut, reserving some for topping.
- Pour batter into the prepared loaf pan and smooth the top.
- Sprinkle reserved coconut evenly over the batter.
- Bake for 50–60 minutes, testing doneness with a toothpick.
- Let cool in pan for 10 minutes, then transfer to wire rack to cool completely.
Notes
Ensure pineapple is well drained to avoid excess moisture.
Do not overmix batter to keep bread tender.
Customize by adding nuts or chocolate chips if desired.
Use coconut oil as a butter substitute for a dairy-free option.
- Prep Time: 15
- Cook Time: 60