In a saucepan, combine the pineapple juice and brown vegan sugar, and heat to simmering. On the side, mix the corn starch with a small amount of cold water, then add it to the simmering juice mixture. Stir continuously until the sauce thickens (about 2 minutes).
When the sauce is ready, place peeled bananas in the bottom of a greased loaf pan. Pour the sauce over the bananas, then sprinkle the shredded coconut over top. Bake at 350F for 30 minutes.
Serve hot, preferably with some non-dairy ice cream.
YUMMY!