Tropical Pineapple Coconut Bread This delightful bread combines the sweetness of ripe bananas and crushed pineapple with a hint of coconut for a tropical twist that’s perfect for breakfast or a snack. Ingredients 1/2 cup softened butter 1 cup sugar 2 large eggs 1 mashed ripe banana 1 cup crushed pineapple with juice 2 cups all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/4 cup shredded coconut Instructions Preheat your oven to 350°F (175°C). Grease a 9x5 loaf pan with butter or non-stick spray to ensure easy removal. In a large mixing bowl, blend 1/2 cup softened butter with 1 cup of sugar using a mixer until the mixture is light and fluffy. Add 2 large eggs, one at a time, mixing well after each addition. Fold in 1 mashed ripe banana and 1 cup of crushed pineapple (including the juice) until everything is well combined. In a separate bowl, mix together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Gently fold the dry mixture into the wet mixture, stirring until just combined. Stir in 1/4 cup of shredded coconut for added texture and flavor. Pour the batter into the prepared 9x5 loaf pan and smooth the top with a spatula. Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean. Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
