Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 3 medium ripe bananas, mashed (about 1 ½ cups)
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple (with juice, drained slightly)
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 1/2 cup chopped macadamia nuts or walnuts (optional)
Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper. - Mix Dry Ingredients
In a large bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside. - Prepare Wet Ingredients
In another bowl, beat sugar and oil (or melted butter) together until smooth. Add eggs one at a time, beating well after each addition. Stir in mashed bananas, vanilla extract, and crushed pineapple. - Combine Mixtures
Gradually add the dry ingredients to the wet mixture. Stir until just combined—don’t overmix. Fold in shredded coconut and nuts if using. - Bake the Bread
Pour the batter into the prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. - Cool and Serve
Allow the banana bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Optional Add-Ons
- Drizzle with a pineapple glaze (powdered sugar + pineapple juice).
- Add chopped dried mango or toasted coconut flakes for extra tropical flair.
- Serve warm with butter or cream cheese spread.