A delightful tropical twist on a classic banana bread, featuring pineapple and coconut for a moist and flavorful treat.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the loaf inside for even baking.
Grease and flour a 9x5-inch loaf pan.
Use parchment paper for easier removal of the loaf after baking.
In a mixing bowl, combine the flour, baking soda, sugar, and salt.
Sift the dry ingredients together to ensure they are well combined and to remove any lumps.
In another bowl, mash the bananas and mix in the eggs, vanilla extract, pineapple, and coconut.
Mash the bananas thoroughly to avoid large chunks in the batter.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Do not overmix the batter to keep the loaf tender.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at 50 minutes to avoid overbaking.
Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cooling the loaf in the pan helps it set and makes it easier to remove.
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