1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a strip of parchment paper with overhang for easy removal.

2. In a medium bowl whisk together the flour, baking soda, baking powder, salt, and cinnamon until well combined.

3. In a large mixing bowl whisk the melted butter, brown sugar, and granulated sugar until glossy and smooth.

4. Whisk in the eggs one at a time until fully incorporated.

5. Add the mashed bananas, pineapple juice, sour cream or Greek yogurt, and vanilla extract, whisking until the mixture is smooth and well blended.

6. Using a spatula fold in the drained crushed pineapple until evenly distributed.

7. Fold in the 0.5 cup sweetened shredded coconut for the batter.

8. Add the dry ingredients to the wet mixture in two additions, gently folding after each until no dry flour remains. Do not overmix.

9. Pour the batter into the prepared loaf pan and smooth the top.

10. Sprinkle the remaining 0.25 cup sweetened shredded coconut evenly over the surface of the batter.

11. Bake for 55 to 65 minutes, or until the top is deeply golden and a toothpick inserted in the center comes out with just a few moist crumbs.

12. Let the bread cool in the pan for 15 minutes, then use the parchment to lift it out to a wire rack.

13. Cool completely before slicing so the crumb can set and the slices stay tender and moist.