1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling so you can lift the bread out easily after baking.

2. In a medium bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined. Stir in about 1/2 cup of the shredded coconut, reserving the rest for topping.

3. In a large bowl whisk the melted butter, granulated sugar, and brown sugar until smooth and glossy.

4. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.

5. Fold the mashed bananas and the well-drained crushed pineapple into the wet mixture until evenly distributed.

6. Add the dry ingredients to the wet ingredients in two additions, gently folding with a spatula just until no dry streaks of flour remain. Fold in the chopped nuts if using. Do not overmix.

7. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining shredded coconut evenly over the surface.

8. Bake for 55–65 minutes, or until the loaf is deeply golden and a toothpick inserted into the center comes out mostly clean with just a few moist crumbs. Tent loosely with foil during the last 10–15 minutes if the top is browning too quickly.

9. Let the bread cool in the pan for 15 minutes, then use the parchment sling to transfer it to a wire rack. Cool until just warm before slicing and serving.