Preheat oven to 350F. Lightly grease four mini loaf pans or one large loaf pan (9x5") and set aside. In a large bowl of a standup mixer, cream the butter and brown sugar together until light and fluffy. Add the eggs and mix well. Add in the vanilla, rum, and bananas until mixed together.

Whisk together in another bowl the flour, baking soda, and salt. Add to the butter mixture by the spoonful and combine until just mixed. Fold in the coconut.

Pour the batter into the prepared pans and bake for 45 min. for the smaller loaves or 60 min. for the larger. Turn out onto a cooling rack when done.

Once cooled wrap bread in plastic wrap and then foil. It will keep for 3 days like this (if it lasts that long). It also freezes well.