Start by preheating your oven to 350°F (175°C). This ensures your bread bakes evenly.
Grease a 9x5-inch loaf pan with coconut oil or line it with parchment paper to prevent sticking.
In a large mixing bowl, whisk together the melted coconut oil, granulated sugar, light brown sugar, and vanilla extract until well combined. Add the eggs one at a time, mixing well after each addition. Finally, stir in the buttermilk until the mixture is smooth.
In another bowl, mix together the all-purpose flour, baking powder, baking soda, nutmeg (if using), and salt. Make sure there are no lumps.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to a dense bread.
Gently fold in the mashed bananas and diced pineapple, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing. Enjoy your Coconut Oil Banana Pineapple Bread warm or at room temperature!
