2 lg. ripe bananas (about a c. mashed)
1 (8 oz.) can pineapple chunks
1 1/2 c. flour
3/4 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1/4 lb. butter at room temperature
1/4 c. + 1 tbsp. flaked coconut

Heat oven to 350 degrees. Butter an 8 1/2 x 4 1/2 inch loaf pan. Mash bananas. Drain pineapple and chop and pat dry. With an electric mixer set at low speed, beat flour, sugar, eggs, bananas and butter until blended. Increase speed to medium and beat 2 minutes.

Stir in pineapple and 1/4 cup of coconut, retaining the tablespoon of coconut. Pour into prepared pan and sprinkle with remaining 1 tablespoon of coconut. Bake until toothpick in center comes out clean, about 1 hour. Cool on wire rack 10 minutes. Remove from pan and cool completely.