CABANA BANANA BREAD
1/2 Cup (stick) Butter or Margarine softened
2 Cups firmly packed light brown sugar
4 Medium-size ripe bananas
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).