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Preheat the oven to 350 degrees F and grease and flour a 9x5 loaf pan. (1 ½ quart capacity) Thoroughly smash the bananas.
Set out a large mixing bowl. Use a spatula to mix the sugar and melted butter together. Then add the smashed bananas, eggs, and vanilla extract. Mix until combined.
In a separate bowl, whisk together the dried ingredients: flour, cinnamon, baking soda, baking powder, and salt. Gently stir the dry mixture into the wet. Stop immediately after mostly combined. DO NOT overmix the batter.
Add the coconut and chopped nuts. Use a spatula to gently fold them in by hand.
Pour (scoop) the batter into the loaf pan. Bake for 55-70 minutes. Check the bread at 55 minutes by inserting a toothpick in the middle of the bread – when it comes out MOIST but no batter is clinging to it, take the bread out of the oven (a few crumbs on the toothpick are fine.) Allow the bread to cool for 10 minutes in the pan, then flip it out onto a cooling rack. Cool completely before cutting.