Ingredients
3 ripe bananas, mashed
1 can (8 oz) crushed pineapple, drained slightly
2 large eggs
½ cup vegetable oil
½ cup granulated sugar
½ cup brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ cup shredded coconut (sweetened or unsweetened)
½ cup chopped macadamia nuts or walnuts (optional)
Directions
Preheat oven to 350°F and grease a 9×5-inch loaf pan.
In a large bowl, mix mashed bananas, pineapple, eggs, oil, sugars, and vanilla until well combined.
In another bowl, whisk together flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet mixture and stir until just combined.
Fold in shredded coconut and nuts if using.
Pour batter into prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Additional Tips or Variations
Add a handful of chocolate chips for extra sweetness
Swap coconut oil for vegetable oil for even more coconut flavor
Top with a sprinkle of coconut or turbinado sugar before baking for a crunchy finish
Turn into muffins by baking in a muffin tin for 18–22 minutes