Cabana Banana Bread

Four overripe bananas meet crushed pineapple and shredded coconut in this tropical twist on classic banana bread.

Pineapple-flavored yogurt keeps everything incredibly moist while amplifying the island vibes.

Coconut extract doubles down on the tropical theme, creating a bread that smells like vacation and tastes even better.

The bread machine does all the work while your kitchen fills with the scent of caramelizing banana and toasted coconut.

Variations

• Bake in a conventional oven at 350°F for 60 minutes if you don’t have a bread machine
• Add macadamia nuts for extra crunch and island authenticity
• Toast slices and spread with cream cheese for an indulgent breakfast treat