Aloha Bread.

Doesn't the name just sound coconuty-sweet and breezy? Well, it is.

I adapted the recipe from Joanne's cookbook (born from her blog Yellow Rose Recipes - cookbook is of the same name).

Heat oven to 375 degrees.
Grease and/or flour a bread pan (loaf pan).

STEP 1
In a small bowl mix the following together and set to the side:
1 mashed ripe banana
1/4 cup of natural applesauce (i went to about 1/3 cup)
1/3 cup plain soy yogurt

STEP 2
In a medium bowl sift together the following and set aside
1 c whole wheat flour
1 c unbleached flour
1 tsp baking powder
1 tsp cinnamon
1 tsp grated fresh nutmeg
1/2 tsp salt

STEP 3
In the largest bowl mix the following (just blend together slightly, with a wooden spoon):
1/2 c sugar
2 Tbsp mollasses
2 Tbsp agave nectar
2 Tbsp pineapple juice (from a can of crushed pineapple - no sugar added)

Add STEP 1 ingredients to STEP 3 and mix lightly. Then add STEP 2 dry ingredients in batches (in three or four of them) and just fold it into the wet ingredients. Be very careful not to overmix.

Finally, add:
1/2 c crushed pineapple (drained)
1 c coconut flakes (sweet or unsweet - up to you)

Mix until just turned in to batter.

Pour batter into loaf pan (is pretty thick, you may need to force it to fill pan with your hand or a greased spatula).

Cook on lower rack for 25 minutes. Pull out, rotate 180 degrees, put on top rack, and cook for 10 to 15 more minutes (until a fork comes out clean when iserted in the center).

Cool on a rack (out of pan) for 3 or 4 hours before slicing and enjoying!

Drink it with a glass of almond milk and listen to the waves crash on the sandy shore.