Gather all your ingredients and preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick cooking spray.

In a mixing bowl, mash the ripe bananas with a fork or potato masher until smooth. Some lumps are okay; they add character. You’ll need about 1 1/2 cups of mashed banana.

In another bowl, combine the white granulated and brown sugar. Pour in the melted butter and stir until well combined. The warmth of the butter helps soften the sugars, creating a great texture.

Add the mashed bananas to your sugar-butter mixture. Whisk in the eggs until fully blended, then add the buttermilk and vanilla extract. The mixture should appear creamy and inviting.

In a separate bowl, whisk together the flour, baking soda, spices (cinnamon, nutmeg, and ginger), and salt to ensure even distribution.

Pour the dry ingredients into the wet mixture and stir gently. Combine until just mixed; leaving some lumps will give the bread a delightful texture.

Gently fold in the toasted pecans (or walnuts) and shredded coconut, ensuring they’re evenly incorporated.

Transfer your batter into the prepared loaf pan and smooth the top—no need for perfection, as it will bake beautifully.

Place the pan in the preheated oven and bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. Avoid opening the oven door for the first 50 minutes, as this may cause the bread to sink.

Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Transfer it to a wire rack to cool completely before slicing.