Preheat the oven to 350F.
Generously butter the inside of a (9×5) loaf pan.
In a small bowl, whisk together the flour, baking powder, salt, and shredded coconut until evenly combined. Set aside.
In a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed for about 3–4 minutes, until the mixture becomes light and fluffy.
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.
Allow the cake to cool in the pan for a few minutes, then carefully invert it onto a wire rack. Let it cool completely before slicing or serving.
Slice, and devour.
