Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

In a large mixing bowl, mash the overripe bananas until smooth, then add finely chopped pineapple, beaten eggs, vegetable oil, and vanilla extract. Mix until well combined.

In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, stirring gently and folding in the toasted coconut until just incorporated.

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-60 minutes or until a toothpick comes out clean.

Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.