Instructions:
- Preheat the oven:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. - Prepare the dry ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Set aside. - Mix the wet ingredients:
In a large bowl, combine the mashed bananas, drained crushed pineapple, sugar, oil, eggs, and vanilla extract. Mix until well combined. - Combine wet and dry ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix. - Add the coconut and optional add-ins:
Fold in the shredded coconut and any optional add-ins like nuts or dried fruit. The batter will be thick and filled with tropical flavors. - Bake the banana bread:
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs.If the top starts to brown too quickly, you can cover it loosely with aluminum foil during the last 20 minutes of baking. - Cool and serve:
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Tips:
- For extra flavor, sprinkle some shredded coconut or chopped nuts on top before baking.
- This banana bread freezes well! Wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw at room temperature when ready to enjoy.
- If you like a richer flavor, substitute ¼ cup of the oil with coconut milk.
