Ingredients
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- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 very ripe banana, mashed
- 1 can (20 oz) crushed pineapple in juice, not drained
- 1/4 cup sweetened shredded coconut
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Prepare a loaf pan with non-stick spray or line it with parchment paper.
- Mix Wet Ingredients:
- In a large mixing bowl, use an electric mixer on low speed to cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing gently after each addition.
- Slowly incorporate the mashed banana and crushed pineapple (including the juice) into the wet mixture.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Add Coconut:
- Fold in the shredded coconut gently until evenly distributed.
- Bake the Bread:
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the bread to cool completely in the pan before removing. Slice and serve as is, or enjoy with butter or a scoop of ice cream for an indulgent treat!
Notes
- For added texture, you can mix in 1/4 cup chopped macadamia nuts or walnuts.
- This bread freezes well! Wrap slices in plastic wrap and store in an airtight container for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg