Preheat your oven to 175°C (350°F). Grease a 9x5 inch loaf pan with butter or line it with parchment paper.

In a large mixing bowl, combine room temperature butter and granulated sugar. Beat together on medium speed for about 2-3 minutes until pale and fluffy.

Add the mashed overripe bananas, vanilla extract, and eggs into the creamed mixture. Mix on low speed until just combined.

In a separate bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of the leavening agent.

Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon, mixing just until no flour streaks remain.

Carefully fold in the shredded coconut until evenly distributed throughout the batter.

Pour the prepared batter into the greased loaf pan, spreading it evenly. Bake for 50-55 minutes, checking at 45 minutes.

Once baked, remove from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack.