Cabana Banana Bread


1/2  Cup (stick) Butter or Margarine softened

 2    Cups firmly packed light brown sugar

 4    Medium-size ripe bananas

 4    Eggs

1/2  Cup vegetable oil

 1    Cup Swiss-style pineapple yogurt

1/2  Cup crushed pineapple very well drained

  1   Teaspoon vanilla extract

1/2  Teaspoon coconut extract

  3    Cups all purpose flour

  2    Teaspoons baking soda

1/2   Teaspoon salt

1/2   Cup shredded coconut

PREHEAT OVEN TO 350 degrees F (175degrees C)

Cream butter and sugar until light and fluffy.  Beat in bananas until mashed and smooth.  Beat in eggs one at a time.  Blend in oil.

Mix in all remaining ingredients except coconut.  Divide batter between two greased 9×5 inch loaf pans.  Sprinkle coconut evenly over tops of loaves. 

Bake 50 to 60 minutes, until toothpick inserted in center comes out clean.  Let cool 5 minutes before removing from pans (or, if using foil loaf pans, leave bread in pan).