Preheat oven to 325F. Line a 9x5 loaf pan with parchment paper and grease. Set aside.

Peel and mash the bananas in a large bowl until no chunks are left. Stir in the sugars, egg and butter until well combined. Add in the extract and rum (or only extract if you prefer!). 

Combine the flour, baking powder, baking soda and salt. Then add to your wet ingredients and stir until just combined. 

Stir in the pineapple bits and shredded coconut and pour into your loaf pan.

Bake for about an hour and check with a toothpick. Check in 5 minute increments after that if it still isn't done. Let it fully cool in pan then remove and set on a plate.

While the bread is cooling, toast your coconut. Add the 1/2 cup coconut flakes to a pan over medium-low heat and stir constantly until golden. Transfer to a small dish and let it cool down.

As the coconut cools, go ahead and make the rum glaze. Combine the powdered sugar, pineapple juice and rum until a glaze comes together.

Make small holes on the top of your bread using a toothpick or fork. Pour the glaze over the top and immediately top with the toasted coconut. Let it harden a little bit and then slice and enjoy!