1 1/2 cups (210 g) unbleached all-purpose flour

2 tsp baking powder

1 pinch salt

1 can (14 oz/398 ml) crushed pineapple

3 eggs

1 1/4 cups (263 g) sugar

1 tsp (5 ml) vanilla extract

1/2 cup (115 g) unsalted butter, melted and cooled

1 cup (250 ml) very ripe bananas mashed with a fork (about 2 bananas)

2 tbsp (30 ml) lime juice

1/2 cup (35 g) unsweetened shredded coconut

With the rack in the middle position, preheat the oven to 350°F (180°C). Butter two six-cup (1.5 litre) 10 x 4-inch (25 x 10 cm) loaf pans and line each with a sheet of parchment paper, letting it hang over both sides.

In a bowl, combine the flour, baking powder and salt. Set aside.

With a sieve, drain the pineapple. Press the pineapple with a ladle to squeeze out as much liquid as possible. Set the pineapple aside. Keep the juice for another use.

In another bowl, beat the eggs, sugar and vanilla with an electric mixer until the mixture doubles in volume and falls in ribbons from the beater, about 10 minutes. Stir in the butter.

Add the mashed bananas and lime juice and stir until smooth. Stir in the dry ingredients, coconut and pineapple.

Spread the batter in the pans. Bake for about 40 minutes or until a toothpick inserted in the centre of the loaves comes out clean.

Let cool on a wire rack.

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