Ingredients:
• 2 ripe bananas, mashed
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup crushed pineapple, drained
• 1/2 cup shredded coconut
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon (optional)
• 1/2 cup chopped walnuts or macadamia nuts (optional)
Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix the wet ingredients: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the mashed bananas, crushed pineapple, shredded coconut, and vanilla extract.
3. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using). Slowly add the dry ingredients to the wet ingredients, mixing until just combined. If you are adding nuts, fold them in at this stage.
4. Bake the bread: Pour the batter into the prepared loaf pan. Spread it evenly, and smooth the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely cover it with foil for the last 15 minutes of baking.
5. Cool: Let the banana bread cool in the pan for about 10 minutes, then transfer it to a wire rack to
