Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan (or two 8×4-inch pans) and line with parchment paper, leaving an overhang for easy removal. Set aside.

Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until well combined. Set aside.

Cream the butter and sugars: In a large mixing bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.

Incorporate the wet ingredients: Add the eggs, one at a time, beating well after each addition. Mix in the mashed bananas and vanilla extract until thoroughly combined.

Combine dry and wet ingredients: Gradually stir the dry mixture into the wet ingredients. Mix until just incorporated; do not overmix.

Add the mix-ins: Gently fold in the crushed pineapple (with its juice), shredded coconut, and chopped pecans until evenly distributed.

Transfer and bake: Pour the batter into the prepared loaf pan and spread evenly. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent lightly with foil during the last 15 minutes of baking.

Cool the bread: Allow the bread to cool in the pan for 15 minutes. Then carefully lift it out using the parchment overhang and place on a wire rack to cool completely before frosting.

Prepare the frosting: In a medium bowl, beat the softened cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar and continue to beat until light and creamy.

Frost and garnish: Once the bread is completely cool, spread the cream cheese frosting evenly over the top. Sprinkle with the remaining chopped pecans for garnish. Slice and serve.