For the Batter:

• 2 cups white whole wheat flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 cup mashed very ripe banana (about 2-3 bananas)
• 2/3 cup firmly packed brown sugar
• 1 (8-ounce) can crushed pineapple in 100% juice, NOT drained
• 1/2 cup shredded, sweetened coconut
• 1 egg, lightly beaten
• 2 tablespoons coconut oil, melted
• 2 teaspoons almond extract
• 1 teaspoon vanilla extract

For the Toppings:

• 3 tablespoons shredded, sweetened coconut
• 3 tablespoons sliced almonds

1. Preheat oven to 375°F.
2. Prepare a 9 x 5-inch loaf pan by spraying with cooking spray.
3. In a large bowl, mix flour, baking powder, baking soda, and salt, whisking to thoroughly combine.
4. In a medium bowl, combine banana, brown sugar, pineapple, coconut, egg, coconut oil, almond extract, and vanilla, stirring to combine.
5. Make a well in the dry ingredients and add the banana mixture to the flour mixture, stirring just until moist (do not over-mix).
6. Spoon batter into prepared loaf pan and sprinkle the coconut and almond topping over the top of the batter. Press topping ingredients gently into the batter just a little (so they are a bit stuck into the batter but still laying on top – they will adhere to the loaf better after baking).
7. Bake for 48-50 minutes, until a toothpick inserted near the center of the loaf comes out clean.
8. Cool banana bread in the pan for about 10 minutes and enjoy.