Another Banana Bread

Last week, we had 4 bananas that were turning spotty on top of the fridge, so I thought it would be a perfect opportunity to make banana bread.  Plus, it is much more satisfying to have a baked good with my pumpkin spice coffee in the morning rather than cold cereal.  I've made banana bread before, but the recipe was a bit more complex and I just didn't have the patience for that.  I found this recipe on the Food Network site, and I adapted it to suit my tastes.  My recipe is below.

1 cup Granulated Sugar
1 stick Unsalted Butter, at room temperature
2 Eggs
4 Ripe Bananas
1 tablespoon Milk (I used vanilla soy milk)
1 teaspoon Vanilla Extract
1 teaspoon Ground Cinnamon
2 cups Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
1/2 cup Toasted Coconut
1/4 cup Brown Sugar

In the bowl of a stand mixer, cream the butter and granulated sugar until light and fluffy.  Add the eggs, one at a time, mixing well between each.  In a small bowl, mash 3 bananas with a fork.  Add the milk, vanilla, and cinnamon.  In another bowl, mix together the flour, baking soda, baking powder, and salt.  Add the banana mixture to the butter mixture and mix until combined.  Add the dry ingredients and mix until incorporated.  Stir in the coconut.  Pour the batter into a greased 9x5x3 inch loaf pan.  Sprinkle the brown sugar over the top of the loaf.  Cut the remaining banana into slices and arrange them on top of the brown sugar.  Bake at 325 degrees for 1 hour and 10 minutes, or until a toothpick inserted into the center of the loaf comes out clean.  Allow the loaf to cool for 15 minutes before removing from the pan.  Cool completely before slicing.