Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 teaspoon vanilla extract
- ½ cup unsweetened shredded coconut
- 1 cup mashed ripe bananas (about 3 medium)
- ½ cup crushed pineapple, drained
- ⅓ cup vegetable oil
- 2 large eggs
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Step 2: In a medium bowl, whisk together flour, baking soda, baking powder, and salt. In a large bowl, cream together the granulated sugar and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and oil.
- Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Fold in the mashed bananas, crushed pineapple, and shredded coconut.
- Step 4: Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 5: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- For a warm, gooey treat, reheat slices in the microwave for 15-20 seconds or in a toaster oven until heated through.
- Serve warm slices with a dollop of vanilla ice cream or a drizzle of honey for an extra decadent treat.
- To prevent overly brown edges, loosely tent the loaf pan with foil during the last 15-20 minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American