Preheat oven to 350F. Spray two 8x4-inch loaf pans with floured cooking spray; set aside.

In a large bowl, combine the eggs, coconut oil, buttermilk, sugars, vanilla, and whisk to combine.

Add the flour, baking powder, baking soda, nutmeg, and stir to just incorporate; do not overmix.

Stir in bananas. Stir in pineapple (add frozen pineapple directly if frozen; drain if fresh or canned).

Pour batter into prepared pans and bake for 45 minutes or until golden. If browning too fast, lower oven temperature or tent with foil.

Cool in pans for 15 minutes then transfer to wire rack. Optionally serve with glaze or butter.

Store in an airtight container for up to 1 week. Freeze for longer storage.