Preheat oven to 160 o C/140 o C Fan, Gas Mark 3. Lightly coat a 9x5-inch non-stick loaf tin with non-stick cooking spray and set aside.
Combine the flour, sugar, baking powder and salt in a large bowl and set aside.
Whisk together the eggs, oil and vanilla in a medium bowl; stir in the banana and pineapple chunks with the juice. Add to the flour mixture. Stir just until dry ingredients are moistened. Pour the batter into the prepared pan and sprinkle with the coconut and almonds.
Bake for 60 to 70 minutes or until a knife inserted in the center comes out almost clean. Let the loaf stand for 10 minutes before removing from the tin and leave to cool completely on a wire rack.