Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.
In a large bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Add the mashed ripe bananas and crushed pineapple to the wet ingredients and mix until combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the chopped pecans evenly throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the banana bread from the oven and allow it to cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.