Preheat the oven to 350 degrees and prepare a 8 x 4 inch loaf pan with nonstick baking spray. 

In a medium sized mixing bowl, roughly mash the bananas. Add the egg, brown sugar, granulated sugar, vanilla, and rum flavoring. Blend together until well combined. Add the melted butter and mix again. 

Add the flour, baking soda, and baking powder to the wet ingredients, stirring until just combined. Drain the canned pineapple, reserving the juice for later use. Add all but one Tablespoon of the pineapple to the mixture, along with the shredded coconut. Blend the fruit into the dough and pour into the greased loaf pan. Sprinkle the remaining Tablespoon of pineapple over the top. 

Bake at 350 degrees for 50-55 minutes or until golden brown and a tooth pick inserted 1.5 inches from the side comes out clean. Remove to a wire rack and allow to cool for 10 minutes in the pan. 

In a small bowl, combine the powdered sugar, butter, rum flavoring and reserved pineapple juice until the mixture becomes glaze consistency, adding more pineapple juice if necessary.

Turn the banana bread out of the pan and pour the glaze over the top of the bread.

Store in an air tight containter.