Ingredients
Method
- Preheat oven to 350°F (177°C)
- Grease a 9×5-inch loaf pan with nonstick spray
- Line bottom with parchment paper
- Toast ½ cup shredded coconut in oven for 5 minutes; reserve 2 tbsp for topping
- In a bowl, mash bananas; add drained pineapple, melted butter, and sugar
- Mix in vanilla, baking soda, salt, cinnamon, and flour
- Fold in ½ cup (untasted) toasted coconut
- Pour batter into prepared pan; sprinkle reserved coconut on top
- Bake 55–65 minutes until golden and a toothpick comes out clean
- Cool in pan 10 minutes; transfer to wire rack to finish cooling
Notes
For gluten-free version, substitute all-purpose flour with gluten-free blend.
To intensify flavor, toast coconut until golden.
Optional: Add ½ cup macadamia nuts for texture.
Store in airtight container up to 3 days; freeze sliced for longer.
For sweetened coconut, add 1 tbsp honey with flour mixture.
Use brown sugar for tender crumb if substituting granulated sugar.
To intensify flavor, toast coconut until golden.
Optional: Add ½ cup macadamia nuts for texture.
Store in airtight container up to 3 days; freeze sliced for longer.
For sweetened coconut, add 1 tbsp honey with flour mixture.
Use brown sugar for tender crumb if substituting granulated sugar.