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• 2 cups all-purpose flour (or 1 cup AP, 1 cup whole wheat)
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2/3 cup sugar
• 2 eggs
• 1/4 cup coconut oil, melted
• 1/4 cup sour cream
• 2 medium bananas (200g), ripe
• 1 cup crushed pineapple
• 3/4 cup sweetened shredded coconut

Preheat oven to 350°F. Grease a 9″x 5″ loaf pan, or line with a parchment sling.

Whisk together flour, baking powder, baking soda and salt in a large bowl.

Combine sugar and eggs in a medium bowl and whisk until light in color. Whisk in melted coconut oil.

Combine sour cream, bananas, pineapple and coconut in a medium bowl.

Add egg mixture to flour mixture and fold until combined with some dry patches remaining. Add sour cream mixture, folding until smooth.

Pour into prepared pan. Bake for about 45 minutes or until it springs back when touched lightly in the center.

Let cool for 20 minutes. Remove from pan and let cool completely before slicing.

Slathering with cream cheese is not a bad idea.