Preheat oven to 350 degrees.
In a large bowl, whisk together the almond flour, cornstarch, ground ginger, baking soda, and salt. Set aside.
Mash the bananas in a medium bowl. Add the eggs, Greek yogurt, maple syrup, extract. Whisk well to combine.
Add the wet ingredients to the dry ingredients and stir until thoroughly mixed. Stir in the chopped pineapple, coconut, and macadamia nuts (minus the reserved 2 tablespoons) until just combined.
Spoon the batter evenly into a loaf pan that has been sprayed with baking spray or coconut spray.
Top the loaf with the reserved coconut chips. Bake the loaf in the preheated oven for approximately 90 minutes, or until a toothpick inserted in the center comes out clean.
Cool the loaf on a wire rack for at least 60 minutes and then carefully turn it out of the pan to continue cooling.
Note - This bread slices best when completely cooled.
Tools and equipment:
loaf pan, baking spray or coconut spray, large bowl, medium bowl, whisk, wooden spoon, measuring spoons, measuring cups, cutting board, chef's knife