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Preheat oven to 350°F. Coat the bottom and sides of a 9-by-5-inch loaf pan with cooking spray; set aside. In a large bowl, combine all-purpose flour, whole-wheat flour, coconut, baking soda, ginger and salt. Make a well in the center of the flour mixture; set aside.
In a medium bowl, combine bananas, yogurt, egg, brown sugar, pineapple, melted butter and vanilla. Add egg mixture all at once to the flour mixture; stir until evenly moistened. Spoon batter into the prepared pan.
Bake 55 to 60 minutes or until a wooden toothpick inserted near the center comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on wire rack. Wrap in plastic wrap or foil; store overnight before slicing.