Step 1: Preheat the oven to 350°F. Spray an 8- x 4-in. loaf pan with baking spray.

Step 2: Mash the bananas using a fork. You should have about 2 cups.

Step 3: Prepare bread batter:
Using an electric mixer, mix the butter, granulated sugar, brown sugar, and cinnamon on low speed until everything is fully combined, about 1 minute. Add the egg and vanilla and beat just until combined.

Add flour, baking powder, baking soda, and salt. Add pineapple, pecan pieces, mashed bananas, and shredded coconut (if using).Fold gently just until combined when no large pockets of flour are visible, being careful not to overmix. Batter will be lumpy.

Step 4: Pour batter into pan.

Bake the quick bread:
Bake for 40-45 minutes, or until a toothpick inserted in the center of the bread comes out clean. Allow to cool in pan on cooling rack for 15 minutes, then turn out of the pan and allow to cool completely, at least 1 hour.

Step 5: While the bread cools, prepare frosting:
Using an electric mixer, beat 1 1/2 cups powdered sugar, butter, vanilla extract, and cream cheese together until fully combined. Gradually add the remaining 1/2 cup powdered sugar, beating until it reaches the desired consistency. If you like a thicker frosting, you will probably use the full 2 cups.

Step 6: Add frosting:
Once the bread is completely cooled, spread the frosting over the top of the bread. Garnish.

Because of the cream cheese frosting, the quick bread needs to be stored in the refrigerator. It’ll stay fresh in the refrigerator for up to five days. (But we doubt it’ll last that long).
If you want to freeze the cake, you can—but do so without the frosting. Wrap the cooled loaf in plastic wrap, then aluminum foil, and freeze up to 3 months. Frost overnight in the fridge, and add the frosting once thawed before serving.