Preheat your oven to 350°F (175°C).
Grease a standard loaf pan with canola oil or line with parchment paper.
In a large mixing bowl, whisk together the canola oil, granulated sugar, and beaten eggs until well combined. Add the vanilla and almond extracts.
Add the mashed bananas and coconut milk to the wet mixture. Stir until blended and smooth.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Fold in the shredded coconut until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick comes out clean. Tent with foil if browning too quickly.
Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.
