1/2 c Butter or margarine; softene
2 c Light brown sugar; packed
4 md Bananas
4 Eggs
1/2 c Vegetable oil
1 c Swiss-style pineapple yogurt
1/2 c Crushed pineapple; well drai
1 ts Vanilla extract
1/2 ts Coconut extract
3 c All-purpose flour
2 ts Baking soda
1/2 ts Salt
1/2 c Shredded coconut
Recipe by: The Great American Bake Sale 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. Penny Halsey (ATBN65B). —–