Tropical banana bread with pineapple and coconut—moist, flavorful, and perfect for breakfast or a snack anytime.

2 ripe bananas, mashed

½ cup crushed pineapple, drained

¼ cup shredded coconut

1½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup brown sugar

¼ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

½ teaspoon cinnamon

¼ teaspoon nutmeg

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Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment paper.

In a large bowl, mix mashed bananas, crushed pineapple, and shredded coconut.

In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a separate bowl, beat eggs with brown sugar and vegetable oil until smooth, then add vanilla.

Stir dry ingredients into wet mixture gently until just combined—do not overmix.

Pour batter into prepared loaf pan and smooth the top.

Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.

Cool in pan for 10 minutes, then transfer to wire rack to cool completely.

Add macadamia or walnuts for crunch.

Top with extra coconut flakes before baking for a decorative finish.

Use half whole wheat flour for a heartier texture.