1. Preheat the oven to 350°F (175°C). Grease a standard loaf pan and line it with a parchment sling if desired for easy removal.

2. In a medium bowl whisk together the flour, baking soda, baking powder, salt, and cinnamon until well combined.

3. In a large mixing bowl whisk the melted and slightly cooled butter with the granulated sugar and brown sugar until smooth and glossy.

4. Whisk in the eggs one at a time, then stir in the vanilla extract until fully combined.

5. Add the mashed bananas, well drained crushed pineapple, and Greek yogurt or sour cream to the wet mixture and mix until the batter looks smooth and speckled with fruit.

6. Sprinkle the dry ingredients over the wet ingredients and gently fold together with a spatula just until no dry streaks of flour remain. Do not overmix.

7. Fold in the sweetened shredded coconut and the chopped macadamia nuts or pecans if using, distributing them evenly throughout the batter.

8. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining shredded coconut and a little extra sugar over the surface if desired.

9. Bake for 50 to 60 minutes, or until the loaf is deeply golden and a toothpick inserted in the center comes out clean or with only a few moist crumbs.

10. Let the bread cool in the pan for 10 to 15 minutes, then lift it out onto a wire rack and cool almost completely before slicing and serving.