This banana bread recipe brings a tropical twist to the classic treat, featuring delightful flavors of coconut and pineapple.
Preheat your oven to 350°F (175°C) and prepare two loaf pans by lining the bottoms with parchment paper and greasing the sides.
Lining the pans ensures easy removal of the bread after baking.
In a large mixing bowl, combine the flour, sugar, baking soda, cinnamon, walnuts, and shredded coconut.
Mixing the dry ingredients thoroughly ensures even distribution of flavors.
In another bowl, mash the bananas and mix in the eggs, vanilla extract, crushed pineapple, and melted butter until combined.
Use a fork or potato masher to easily mash the bananas.
Combine the wet and dry ingredients, stirring until just incorporated. Avoid overmixing.
Overmixing can lead to a dense texture in the final bread.
Divide the batter evenly between the prepared loaf pans.
Tap the pans gently on the counter to remove air bubbles.
Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
Check the bread a few minutes before the suggested time to prevent overbaking.
Allow the bread to cool in the pans for 15 minutes before transferring to a wire rack to cool completely.
Cooling the bread in the pan helps it set and makes it easier to remove.
Slice and serve the banana bread as a delightful snack or dessert.
Serve with a spread of butter or cream cheese for added flavor.
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