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Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch (23 x 13-cm) loaf pan.
In a medium bowl, whisk together the flour, salt, and baking powder.
In the bowl of an electric mixer fitted with the paddle attachment, mix the melted butter and sugar until just combined.
Beat in the eggs, bananas and vanilla.
Add the flour mixture to the bowl and mix on low speed until just combined. Do not over-mix.
Gently stir in the coconut and the pecans (the batter will look lumpy).
Pour the batter into the prepared loaf pan and bake for 50 to 55 minutes, until a tester inserted into the center is relatively clean (tester should not be totally dry; the bananas keep it moist) and the top is golden brown. Do not overbake.
Let the loaf cool in the pan for about ten minutes, then turn out onto a wire cooling rack.
Slice while still warm. It will keep nicely covered with foil, at room temperature, for 3 to 4 days. Toast individual slices to get the same fresh-baked effect.