Banana Pineapple Coconut Bread

We're in the midst of our first Heart of the Valley Shop Hop, & I've had lots of requests for my Banana Pineapple Coconut Bread recipe.
Here you go!
I started here: Grandmama's Hawaiian Nut Bread
and then I made some changes:
I used 4 ripe bananas for each batch
a whole large can of crushed pineapple (Dole has a lot more flavor than off-brands)
I left out the nuts, but I think I'd add chopped macadamias if I wasn't feeding hundreds of shop hoppers  ;)
I lined the pans with foil, then lifted the loaves out, wrapped each loaf in the foil & then put them in a zip freezer bag in the freezer as soon as they were cool. They sliced nicely when frozen.
By making a batch or two each evening, I was able to make enough for the whole crowd days ahead & kept them in the freezer till the Shop Hop.
Enjoy!
Here it is as I made it:

Banana Pineapple Coconut Bread

Dry Ingredients

• 3 cups plain flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 heaping teaspoon cinnamon
• 1 cup shredded coconut

Wet Ingredients

• 3 whisked eggs
• 4 mashed bananas
• 1-1/2 cups vegetable or canola oil
• 2 teaspoons vanilla
• 2 teaspoons coconut extract
• 16 oz can crushed pineapple, drained

Instructions

1.    In large bowl, whisk together dry ingredients.

2.    In separate bowl, whisk together wet ingredients.

3.    Add wet mixture to dry mixture and stir with a spatula just until moistened.

4.    Pour into 2 greased and floured 5x9 inch loaf pans.

Bake at 350 for 1 hour and 10 minutes. Cool in pans 10 minutes. Lift out with the foil & cool on wire rack, wrap & freeze. Makes 2 loaves.