Preheat your oven to 350°F (175°C) for even cooking.

In a large mixing bowl, cream together 1/2 cup softened butter and 1 cup sugar until the mixture is light and fluffy, about 3-4 minutes.

Add the eggs one at a time, beating well after each addition. Stir in 1 mashed banana and 1 cup crushed pineapple with juice until fully incorporated.

In a separate bowl, sift together 2 cups of flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

Gradually add the dry ingredients to the wet mixture, mixing gently just until combined. Be careful not to overmix.

Gently fold in 1/4 cup shredded coconut until evenly distributed throughout the batter.

Grease a 9×5-inch loaf pan and pour the batter into it, spreading it evenly.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once fully cooled, slice and enjoy!