Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or oil, then line with parchment paper.

Mash three very ripe bananas until mostly smooth, leaving a few small chunks.

Whisk together ½ cup melted butter (or coconut oil) and ¾ cup brown sugar until creamy and light golden.

Combine the mashed bananas, two large eggs, and one teaspoon pure vanilla extract into the butter-sugar mixture.

Fold in 1½ cups all-purpose flour, one teaspoon baking soda, and a pinch of salt until no white streaks remain.

Stir in one cup shredded coconut and optional chopped walnuts or pecans.

Pour the batter into the prepared loaf pan, smoothing the top; sprinkle extra shredded coconut or nuts if desired.

Bake at 350°F (175°C) for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

Let the bread cool in the pan for about 10 minutes, then gently lift onto a wire rack. Cool completely.