Preheat oven to 350 degrees. Grease two 9x4-inch loaf pans with cooking spray or butter. Set them aside.

In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, and kosher salt. Set aside.

In a large bowl or stand mixer, cream butter, granulated sugar, and brown sugar together until light and fluffy.

Add the vanilla extract. Next, add the egg, one at a time. Beat until combined.

Add the pineapple, shredded coconut, and mashed bananas to the wet ingredients. Mix until combined.

Add the dry ingredients to the wet. Stir until they are just combined.

Add the pecans and stir until they are just distributed throughout.

Divide the batter between the two prepared loaf pans.

Bake the bread for 30-35 minutes, or until a toothpick, when inserted into the center, comes out clean.

Allow the loaves to cool in their pans for 10-15 minutes before removing them from the pans to a wire rack to finish cooling completely.

Beat the cream cheese and butter together until they are well combined. Add the vanilla extract and mix.

Add the powdered sugar and mix until well combined.

Spread the frosting over the cooled loaves. Sprinkle with chopped pecans.