Preheat the oven to 350°F. Spray a 9 x 5 inch loaf pan with cooking spray.
In a medium bowl, whisk together the flour, coconut, baking powder, baking soda, and salt.
Add the bananas to a large bowl. Use the back of a fork or a potato masher to mash the bananas. Add the pineapple (with juice), sugar, eggs, and vanilla. Whisk until well combined. Add the coconut oil to the bananas. Whisk until well combined.
Add the dry ingredients to the wet ingredients and stir until just combined. Do not over mix. Pour the batter into the prepared baking pan.
Bake for 1 hour. When a toothpick is inserted into the center of the bread, it should come out moist but with no raw batter on it.
Let the bread cool in the pan for 10 minutes. Remove the bread from the pan and place on a cooling rack to cool completely before slicing. Store covered in the refrigerator.