Preheat your oven to 350°F (175°C). This ensures that your bread bakes evenly.
Grease your 9x5-inch loaf pan with a bit of canola oil or line it with parchment paper for easy removal later.
In a large mixing bowl, whisk together the lightly beaten eggs, mashed bananas, canola oil, vanilla extract, coconut extract, and drained crushed pineapple until well combined.
In another bowl, sift together the all-purpose flour, sugar, baking soda, salt, and cinnamon. This helps to aerate the flour and evenly distribute the baking soda.
Gradually add the dry ingredients to the wet mixture, stirring gently with a rubber spatula until just combined. Be careful not to overmix; a few lumps are okay!
Gently fold in the chopped pecans and shredded coconut until evenly distributed throughout the batter.
Pour the batter into your prepared loaf pan. Sprinkle the turbinado sugar on top for a crunchy, sweet crust.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly cracked.
Allow the bread to cool in the pan for about 15 minutes, then carefully transfer it to a cooling rack to cool completely.
