A flavorful and super moist banana bread recipe.
Toast 1/4 cup coconut on a baking sheet under the low broiler until lightly toasted. Set aside.
In a mixing bowl with an electric mixer, beat softened butter and sugar until smooth and creamy.
Add eggs, mashed bananas, vanilla, crushed pineapple and the pineapple juice from the can. Mix well.
Add flour, baking soda, baking powder and salt. Mix to combine.
Fold in the 1/4 cup toasted coconut.
Pour mixture into two greased bread pans.
Top each loaf with 1/4 cup of coconut.
Bake at 350° for 55-60 minutes. At about 40-45 minutes of baking, cover each bread pan with foil so the tops of the bread will not get too dark.
Remove from the oven and remove the foil. Allow 10-15 minutes to cool in the pans. Remove from the pans and refrigerate to chill-until ready to serve. Slice and enjoy! *We like this bread cold.