Servings: 15muffins, 5 mini loaves or 1 full size loaf
Calories: 192kcal
Ingredients
1½cupsall-purpose flour*
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonkosher salt
1 ½teaspoonscinnamon
6tablespoonsbuttermelted
2teaspoonsvanilla extract
⅓cupsugar
⅓cuplight brown sugar
1egg
3medium size very ripe bananas
½cupcrushed pineappledrained
¾cupshredded coconutplus more for topping
*Gluten-Free Alternative
1cupbrown rice flour
½cuptapioca starch
¼cuppotato starch
Instructions
Preheat the oven to 350°F. Grease muffin tins or loaf pans. Combine the flours, baking soda, salt, and cinnamon; set aside. Whisk the egg, sugar, and vanilla together in a large bowl until well combined. Add the melted butter and mix well. Smash the bananas, then add to the batter, along with the pineapple and coconut. Stir until combined.
Combine the wet and dry ingredients. Stir just until the ingredients are combined. Scoop the batter into the muffin tins or loaf pans and sprinkle each top with coconut. Bake muffins for 18-20 minutes, mini loaves for 30-32 minutes and a full size loaf for 60 minutes, or until lightly browned and a toothpick comes out clean. Remove from the pans and let cool on a wire rack. Serve plain or slathered in butter. Enjoy!