1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, combine the melted butter and sugar. Whisk until smooth and well blended.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Fold in the mashed bananas, crushed pineapple, shredded coconut, and Greek yogurt until just combined.
6. Gently incorporate the dry ingredients into the wet mixture, being careful not to overmix. If using, fold in the nuts.
7. Pour the batter into the prepared loaf pan and sprinkle additional shredded coconut on top for a lovely toasted finish.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Remember, patience is key! Letting the bread cool ensures it holds its shape and allows flavors to meld beautifully.