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Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the bananas until smooth. Stir in the crushed pineapple, shredded coconut, and macadamia nuts (if using).
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
In another large bowl, beat the eggs with the granulated sugar and brown sugar until smooth. Mix in the yogurt and vanilla extract.
Gradually fold the dry ingredients into the wet mixture, alternating with the banana mixture. Stir until just combined; avoid overmixing.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar, lemon juice, and pineapple juice until smooth and pourable. Drizzle the glaze over the cooled banana bread.