1 cup sugar
1/2 cup unsalted butter, softened
3 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sweetened shredded coconut
1/2 cup diced fresh pineapple
Preheat your oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
In a large mixing bowl, beat together the sugar and butter until light and fluffy. Beat in the eggs, one at a time, followed by the mashed bananas.
In a separate mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the coconut and pineapple.
Pour the batter into the prepared loaf pan and smooth the top.
Bake the banana bread for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Serve the Hawaiian banana bread warm or at room temperature, sliced and topped with butter or cream cheese. Enjoy!