1. Preheat oven to 350°F (175°C).

Grease and line a 9×5-inch loaf pan with parchment or non-stick spray.

In a large bowl, mash bananas until smooth.

Add eggs, butter, granulated sugar, brown sugar, vanilla extract, and crushed pineapple.

Whisk until combined. In a separate bowl, whisk flour, baking powder, baking soda, and salt.

Gradually add dry ingredients to wet mixture, folding gently until just combined.

Fold in 1/2 cup of the shredded coconut, reserving the rest for topping.

Pour batter into prepared loaf pan and smooth the top.

Sprinkle remaining coconut over the top.

Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.

Let cool in pan for 10 minutes, then transfer to wire rack to cool completely.

Slice and serve slightly warm or at room temperature.