Coconut Pineapple Banana Bread

Yields 1 standard loaf

2 large very ripe bananas, mashed
1/4 cup light olive oil (or vegetable oil)
1/4 cup granulated sugar
1 cup all-purpose flour
1 cup whole whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/3 cup crushed pineapple, drained
1/2 cup unsweetened coconut flakes, plus extra for sprinkling

Preheat oven to 350 degrees F (180 degrees C). Grease a 9x5-inch loaf pan.

In a large mixing bowl, combine mashed bananas, olive oil, and sugar, mixing well. Stir in flours, baking soda, salt, and ground ginger. Fold in pineapple and 1/2 cup coconut flakes. Place batter in prepared pan and sprinkle top with coconut flakes until lightly covered.

Bake for 45-50 minutes, or until coconut is toasted and a toothpick inserted in the center comes out clean. Allow to cool for several minutes before transferring to a cooling rack to cool further.

Serve warm or at room temperature, with a small pat of butter.