The perfect blend of ripe bananas, nutty shredded coconuts, and sweet-tart pineapples come together to create a moist and tender loaf that captures the essence of the tropics in this Hawaiian-style banana bread. With a tender texture and crisp corners and edges, the easy Hawaiian bread brings the flavors of paradise to your table.
Preheat your oven to 180 C or 350 F. Grease an 8"x4" loaf pan.
In a medium bowl, combine the flour, baking powder, baking soda, and salt.
In another large bowl, whisk together the eggs and caster sugar.
Combine the oil, mashed bananas, crushed pineapple, and vanilla extract. Mix well.
Combine the dry and wet ingredients. Mix well until no dry streaks are visible.
Fold in the shredded coconut.
Pour the batter into your prepared pan, top with some more shredded coconut, and bake at 180 C ( 350 F) for 40-45 minutes, until the top is golden brown and a skewer inserted in the center comes out clean.
Let the cake cool in the pan for 10-15 minutes before turning it out on a cooling rack. Let the cake cool completely.