Prepare the ingredients. Grease the baking pan with butter and line it with parchment paper. Spread a thin layer of honey on the paper. Slice 4 bananas lengthwise, toss with sugar, and arrange 2 of them on the bottom of the pan. Thinly slice the apple, coat with sugar, and layer alternately with the bananas. Preheat the oven to 320°F (160°C).

Melt the butter, then mix in the sugar, salt, vanilla, and eggs until well combined. Add the yogurt and milk. Weigh out the all-purpose flour and almond flour, then mix them together with the baking powder. Slice or mash the remaining 2 bananas, toss with a little sugar and a splash of rum or flavoring if desired, to help them soften. Combine all the batter ingredients together, then fold in the shredded coconut.

Pour the batter into the prepared pan. Arrange the remaining 2 bananas and apple slices, coated with sugar, on top as you did for the bottom layer. Sprinkle 1 tablespoon of brown sugar over the bananas. Bake for about 45 minutes, until the top is golden brown.

When the top is golden, mix 1 tablespoon butter and honey, melt together, and brush over the top of the pie. Return to the oven for another 5 minutes until the pie is evenly golden and has a beautiful reddish color. Let the pie cool before removing it from the pan. You can serve this pie chilled and dusted with powdered sugar if you like.