Instructions

• Preheat oven to 350°F. Spray two 9×5-inch loaf pans with cooking spray.
• In a large bowl, whisk together the 3 lightly beaten eggs, 2 cups mashed bananas, 1½ cups canola oil, 1 Tbsp vanilla extract, 2 tsp coconut extract, and the drained 8-oz can crushed pineapple.
• In a separate bowl, whisk together 3 cups all-purpose flour, 2 cups sugar, 1 tsp baking soda, 1 tsp salt, and 1½ tsp cinnamon.
• Add the dry ingredients to the wet ingredients and stir until just combined, avoiding overmixing.
• Stir in 1 cup chopped pecans and 1 cup shredded sweetened coconut until evenly distributed.
• Divide the batter evenly between the prepared loaf pans and smooth the tops. Sprinkle the tops with ¼ cup turbinado sugar.
• Bake at 350°F for about 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
• Remove the pans from the oven and place on wire racks. Let the loaves cool in the pans for 10 minutes.
• Loosen the edges with a knife, invert the loaves onto the wire racks, remove the pans, and let the breads cool completely before slicing.