Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or non-stick spray. If you prefer, you can line the pan with parchment paper for easy removal after baking.

Mash the bananas: In a large bowl, peel your ripe bananas and mash them using a fork or potato masher. Aim for a smooth consistency with a few chunks for extra texture. The riper your bananas, the easier this will be, and the sweeter the bread will taste.

Mix the wet ingredients: Add the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract to the mashed bananas. Stir until everything is well combined and the sugars dissolve.

Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. This helps to evenly distribute the dry ingredients, ensuring a smooth batter.

Add the dry ingredients to the wet ingredients: Gradually fold the dry ingredients into the wet mixture. Be careful not to overmix—just stir until everything is incorporated. Overmixing can lead to a denser loaf.

Incorporate the tropical flavors: Gently fold in the coconut flakes and crushed pineapple (be sure to drain the pineapple well to avoid excess moisture). These will add the signature tropical twist to your bread.

Pour the batter into the prepared pan: Scrape all the batter into the loaf pan and smooth the top with a spatula.

Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top starts to brown too quickly, loosely cover the bread with foil to prevent burning.

Cool and serve: Once done, remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice it once it’s cool enough to handle.