One unlucky night last week, I got stuck. Our house is perched high atop a series of three steep hills, and sometimes the perfect combination of slick icy snow, and lack of plowing makes the drive impossible. The sound of spinning tires, grunting anti-lock brakes, burning rubber, and my slow slide backwards meant I could go no further. As I left my car and trudged up the hills to our house, visions of a greyhound and whippet propelled dogsled pushed me onward. My groceries got stuck, along with my car, which left a pitiful fruit bowl occupied with some droopy black spotted bananas for sustenance when I got home.  I thought to myself, when life gives you bad roads and black bananas, make banana bread. This banana bread is easy, deeply flavored with the triple dynamo of vanilla, coconut, and bananas, and tastes fantastic.  I have been making and tweaking this moist coconut banana bread for years, and we love it.  Paul tends to be a little obsessed and through our first few years of marriage had coconut banana bread for breakfast almost every morning.