Preheat the oven to 350°F (175°C).

Grease a 9x5-inch loaf pan with butter or non-stick spray.

In a mixing bowl, mash the ripe bananas until smooth.

In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs and vanilla extract until well combined.

Stir the mashed bananas, drained crushed pineapple, and shredded coconut into the wet mixture.

In another bowl, whisk together the all-purpose flour, baking soda, and salt; then fold into the wet ingredients until just combined.

Pour the batter into the prepared loaf pan and spread evenly.

Bake for 60 minutes or until a toothpick inserted in the center comes out clean.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.