A delightful twist on classic banana bread, infused with tropical flavors of pineapple and coconut.
Preheat your oven to 350°F (175°C) and grease two loaf pans.
Greasing the pans ensures the bread doesn't stick, making it easier to remove.
In a large mixing bowl, combine the flour, cinnamon, baking soda, and sugar.
Whisking the dry ingredients helps to evenly distribute the baking soda and cinnamon.
In another bowl, mash the bananas and mix them with the eggs, melted butter, vanilla extract, crushed pineapple, and shredded coconut.
Ensure the bananas are well-mashed for a smooth batter consistency.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Avoid overmixing to keep the bread tender.
Pour the batter evenly into the prepared loaf pans.
Tap the pans gently on the counter to remove air bubbles.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Check the bread at 60 minutes to prevent overbaking.
Remove the pans from the oven and let the bread cool for 10 minutes before transferring to a wire rack to cool completely.
Cooling the bread on a wire rack prevents it from becoming soggy.
Slice and serve the bread, enjoying its tropical flavors.
Pair with a cup of tea or coffee for a delightful treat.
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