• Begin by opening the tin/can of pineapple rings or chunks, draining & reserving the pineapple juice. If using slices, cut into pieces about the size of pineapple chunks - about 1cm or ⅓" wide.
• ‘Cream’ the butter & sugar together in a large bowl, with a hand or stand-mixer. Beat it on high until soft & spreadable. Note however, that the granulated sugar will still be large crystals at this stage so you don’t need to mix for too long. See Photo 1.
  
• Next, add in one egg at a time, mixing in-between each addition, just until evenly incorporated. Then gently fold in the yoghurt. See Photo 2.
  
• Heat the oven to: 180°c/Fan Oven 160°c/350°f/Gas Mark 4. If your oven takes a long time to heat up, do this before starting.
  
• Sieve & over the flour, salt, bicarbonate of soda (baking soda) & spices into your wet mixture. Mix by hand or by machine, just untill all combined. See Photo 3 & 4 below.
  
• Add the pineapple juice & fold in the mashed banana to the liquid mixture, just till evenly distributed. (Alternative is Orange Juice if using fresh pineapple.) See Photo 4 above. (The bananas should be mashed & then weighed or measured). Note if you leave some large ‘pieces’ when mashing the banana, you will have some nice surprise banana pieces in the final bake. So no need to completely puree it. Fold in with a rubber or silicone spatula, like you were writing a number 8 in the batter. Where the spatula is your pen & the batter the paper. When doing this, be very careful to not knock out any air. Only do so until all mixed through. ** Because we are using some wholemeal flour, the batter can be a little dryer, so if your batter looks thicker than in photos 4 & 5, go ahead and add a little more pineapple juice, a tsp at a time.
  
• Next, carefully fold in the chopped pineapple pieces, till evenly incorporated. See Photo 5 above.
• Now it’s time to line your loaf tin. I used Nancy Birtwhistle’s lining paste – go to home-made lining paste recipe. (See Photo 6.) Alternatively, brush a good coat of melted butter on the inside of the tin, brushing in upward strokes, or even some cake release spray. You can also line on top with a piece of baking/parchment paper too. I strongly recommend making the lining paste as it works a treat, even in bundt pans and is inexpensive to make. See my video below, of the bake just popping out of the tin.
  
• Pour or spoon the batter into the tin & level off with the back of a spoon & tap the tin a few times off the top of the counter/worktop to expel any trapped air. See Photo 6 above.
• Finally, bake in the centre of the oven for between 45 – 60 minutes. This time will depend on how hot your oven is running at (I check mine every time with a thermometer), & which tin size you used (for 1lb tin it will be a little quicker). So I recommend putting the timer on for 25 minutes. Then turn the tin around & cover the top of the bread with foil (by this point the bread will be well risen and set on just the top crust). See Photo 7 below. Don’t put the foil on before that or the batter will stick to the foil. Now bake for at least another 20 minutes & then check if the banana bread is done, by inserting a wooden cocktail stick into the centre of the bread. If it comes out clean of crumbs it is ready. If not, turn the tin, place the foil back on & bake another 5 minutes. Keep checking until ready. Then remove from the oven & leave to cool in the tin, on top of a cooling rack, for about 30 minutes . See Photo 7.
  
• Now turn out the banana bread onto a cooling rack & allow to cool down more. If you used the lining paste, it should literally slip out when turned upside down. See my little video below of this happening. Also using a single strip of baking/parchment paper, also makes it easy just to lift out. See Photo 8.
  

Prepare The Glaze

• Wait about 20 - 30 more minutes before making the glaze topping. Begin by sieving the icing/powdered sugar into a large bowl (helps it not go all over the place, quite as much).
  
• Next add in the extract flavouring if using (I like a combination of pineapple, lemon and orange), and 3 tsp of the reserved pineapple juice (half of the amount, not all at once). I like to mix by hand and add liquid in gradually, to form a thick paste, (using the back of a metal spoon to press down on the sugar, letting it take on as much liquid as possible). See Photo 9 above. Once a thick paste is formed, add in ½ tsp pineapple juice and mix. Gradually add in more pineapple juice but now using ¼ tsp or even ⅛ tsp as you get nearer to the right consistency. You want a icing that will drip but not pour off the end of your spoon too quickly. So thick put pourable. See Photo 10 and video. If you run out of juice, you can use water. You can also taste test as you go along to see if you would like more flavouring.
  
• Once the icing is ready & the cake is cooled down, place some baking/parchment paper under the cooling rack to catch drips.
  
• Begin by drizzling the icing from the end of a spoon, high up (this will make a thinner stream), & letting the icing fall onto the banana bread as you move across & along the top of the cake. Then go back & repeat, filling in the gaps with drizzles. If not confident, & if using the coconut, you can choose to spoon the icing on & spread with the back of the spoon or knife, to cover all the top of the banana bread. This icing will give a nice thick coverage & if you want drips down the sides, hold some icing on the spoon, near the edge of the cake & slowly let some icing fall down the side. Repeat in stages along the edge of the cake. There will probably be some left over, that can be served with slices, for those who love icing/glaze. See Photo 11 above and video below.
  
• As soon as you have added the glaze, sprinkle on the coconut, lightly or a full coverage. See Photo 12 below. The choice is yours. You can even toast it beforehand if you like. Leave at least 15 minutes before trying to cut it. This makes cutting easier. You can pop in the fridge for 10 minutes if need be.
  
• Once ready, just slice with a long, serrated bread knife. You will get 10-12 slices from this loaf. And all that remains is to eat and enjoy!