In a small bowl, combine the flour, baking powder, salt and coconut and set aside.
In a stand mixer, cream together the butter and sugar until fluffy (about 3-4 minutes on medium speed).
Add the eggs, and mix well.
Add the mashed bananas and vanilla and beat until smooth.
Fold in the mixed dry ingredients, until just combined. Don't over blend!
Pour the batter into the prepared loaf pan - it will be slightly shaggy.
Sprinkle a small amount of coconut on top.
Bake until golden and a toothpick comes out clean - about 50 minutes.
Let it cool in the pan for a few minutes, then invert onto a wire rack, to cool completely.
Slice, and devour.
How to store Banana BreadCool completely and keep in an air tight container for up to 4 days.Substitutions/AdditionsI use unsweetened coconut in my recipe, but you can use sweetened if you prefer.Almond extract instead of vanilla extract is a great substitution.Freezing instructionsThis recipe can frozen after baking. Cool completely, then place entire loaf of banana bread in a freezer bag and freeze. You can also freeze slices, using parchment paper pieces in between the slices.