1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2-3 bananas)
1/2 cup crushed pineapple, drained
1/2 cup shredded coconut
1/2 cup chopped macadamia nuts (optional)
Directions
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.
Mix in the mashed bananas, crushed pineapple, and shredded coconut until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Fold in the macadamia nuts, if using.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
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Variations & Tips
For a nut-free version, simply omit the macadamia nuts. If you have picky eaters, you can reduce the amount of coconut or leave it out altogether. For a healthier twist, try using whole wheat flour instead of all-purpose flour, or substitute half of the butter with applesauce. You can also add a handful of chocolate chips for a touch of sweetness that kids will love.
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