Cabana Banana Bread

Servings: 2

1/2 Cup Butter or margarine; softened
2 Cups Light brown sugar; packed
4 Medium Bananas
4 Eggs
1/2 Cup Vegetable oil
1 Cup Swiss-style pineapple yogurt
1/2 Cup Crushed pineapple; 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; grease two 9 x 5 x 3-inch loaf pans. Cream the butter and sugar until light and fluffy. Beat in the bananas until mashed and smooth. Beat in the eggs one at at time. Blend in the oil. Mix in the yogurt, pineapple, vanilla extract, coconut, extract, flour, baking soda and salt. Divide the batter between the prepared pans. Sprinkle the coconut evenly over the tops of the loaves. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans. If using foil loaf pans, leave the bread in the pans.

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