Preparation:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

3. In a large mixing bowl, whisk together the melted butter and brown sugar until smooth.

4. Beat in the eggs, vanilla extract, and Greek yogurt (or sour cream) until well combined.

5. Stir in the mashed bananas and crushed pineapple.

6. Gradually add the dry ingredients, mixing just until combined. Do not overmix.

7. Fold in the shredded coconut and chopped macadamia nuts if using.

8. Pour the batter into the prepared loaf pan and smooth the top.

9. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

10. Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serving Suggestions:

– Serve warm with butter or a drizzle of honey.

– Pairs well with a tropical fruit salad or a cup of coffee.

Storage:

– Store at room temperature in an airtight container for up to 3 days.

– Refrigerate for up to a week or freeze for up to 3 months.