1-Preheat your oven: Start by preheating your oven to 350°F (175°C) and greasing a 9×5 inch loaf pan to ensure everything turns out just right. This recipe, full of ‘Hawaiian banana bread’ vibes, will have you enjoying a moist loaf in no time.

2-Create the wet mixture: First, cream the softened butter and sugar until it’s light and fluffy, then add the eggs one at a time, mixing well after each. Next, stir in the mashed banana and crushed pineapple with its juice for that extra moisture and flavor. In another bowl, sift together the dry ingredients: 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.

3-Combine wet and dry ingredients: Now, gently combine the dry mixture with the wet ingredients until just blended, being careful not to overmix. Fold in the ¼ cup coconut flakes to add that crunchy texture, then pour the batter into your prepared pan. Bake for about 60 minutes or until a toothpick inserted in the center comes out clean, and let it cool before slicing for the best results.

4-Alternative baking options: You can also turn this into muffins or mini loaves by filling the tins about two-thirds full, which is great for baking enthusiasts or party hosts. To prevent over-browning, bake on an upper oven rack or use parchment paper, and feel free to sprinkle extra shredded coconut on top for more texture use sweetened or unsweetened as you like.