Preheat your oven to 350°F (175°C). This ensures your bread bakes evenly.

Grease a 9x5-inch loaf pan with butter or non-stick spray, then line it with parchment paper for easy removal.

In a medium bowl, whisk together:

2 cups all-purpose flour

1 tsp baking soda

½ tsp salt

Add ½ cup shredded coconut and ½ cup chopped macadamia nuts to the dry mixture. Set aside.

In a large bowl, mash 3 ripe bananas with a fork until smooth (a few small lumps are okay!).

Add ¾ cup brown sugar, 2 large eggs, ½ cup melted butter or coconut oil, and 1 tsp vanilla extract. Whisk until well combined.

Slowly incorporate the dry ingredients into the wet mixture, folding gently with a spatula until everything is just blended. Overmixing can lead to a dense loaf, so stop as soon as you no longer see streaks of flour.

If using, fold in ½ cup crushed pineapple or ¼ cup chocolate chips for an extra layer of flavor.

Pour the batter into your prepared loaf pan, smoothing the top with a spatula.

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are fine, but no wet batter).

If the top starts to brown too quickly, loosely tent it with aluminum foil halfway through baking.

Once baked, let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This helps the flavors settle and makes slicing easier.

Slice, serve, and savor the tropical goodness!