Instructions
- Preheat the oven. Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper to ensure easy removal after baking.
- Mix the wet ingredients. In a large mixing bowl, whisk together the mashed bananas, granulated sugar, brown sugar, egg, and oil until well combined. The wet ingredients should be smooth and evenly mixed.
- Combine the dry ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed throughout the bread.
- Incorporate the dry ingredients. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can result in a denser loaf.
- Fold in the mix-ins. Gently fold in the shredded coconut, diced pineapple (make sure it is well-drained), and chopped pecans. These add texture and flavor to the loaf.
- Bake the bread. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool completely before frosting.
- Make the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and ground cinnamon. Continue to beat until the frosting is fluffy and creamy.
- Frost the bread. Once the bread has cooled, spread the cinnamon cream cheese frosting evenly over the top. If desired, sprinkle extra chopped pecans or coconut on top for added texture and decoration.
- Serve and enjoy! Slice the loaf and serve it immediately. This cake is perfect for breakfast, brunch, or dessert!
Serving Notes
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