Ingredients
- All-purpose flour: 2 cups
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Ripe bananas, mashed: 1 cup
- Crushed pineapple, drained: 1 cup
- Shredded coconut: 1 cup
- Granulated sugar: 3/4 cup
- Eggs: 2 large
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Step 2: In a large bowl, whisk together the flour, baking soda, and salt.
- Step 3: In a separate bowl, combine mashed bananas, drained crushed pineapple, shredded coconut, sugar, and eggs. Mix well.
- Step 4: Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Step 5: Pour the batter into the prepared loaf pan and spread evenly.
- Step 6: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week.
- Gently warm a slice in the microwave for 15-20 seconds for an extra moist and fragrant treat.
- Serve toasted slices with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert.
- For a richer coconut flavor, lightly toast the shredded coconut in a dry pan before adding it to the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American