It's a super moist banana bread with a tropical sunshine vibe of crushed pineapple, flaky sweetened coconut and ripe bananas and good news --It's gluten free!
In a bowl, cream butter and sugar, then beat in eggs until incorporated.
Stir in mashed banana, crushed pineapple and coconut.
Combine dry ingredients into the creamed mixture and stir until combined.
Transfer and bake at 350-f degrees into a greased 8-in. x 4-in. loaf pan for 65-70 minutes or 9-in. x 4-in. loaf pan for 60-65 minutes or until bread test done.