Holiday Banana Custard Bread Loaf

Procedure for banana bread:
Follow instructions from the boxed mix. Once baked, remove from the pan and set aside to completely cool.

Procedure for Custard:
In a pot, melt butter and then add the light brown sugar over low medium heat. Stir to melt the sugar.
Add the peeled bananas to the pot and stir to coat. Add the heavy cream and vanilla extract and bring the mixture to a light simmer, stirring gently to prevent scalding of the cream and to keep the bananas intact. Simmer gently for 5 minutes.
Remove from the heat and strain to remove the banana pieces.
In a large mixing bowl, place the egg yolks and mix with sugar, then carefully temper the yolks and sugar with the strained mixture by slowly pouring it in while consistently whisking (a little at a time) until fully incorporated.
Transfer to a clean pot and set over low medium heat. Whisk while cooking to prevent sticking. The custard mixture will slowly start to thicken.
Once thickened, remove from heat. The mixture should be thick enough to cover the back of a spoon. Do not overcook to prevent curdling.
Cool the custard mixture completely to firm up in the refrigerator before use for at least 3 hours, or up to overnight.
Glaze the banana bread with the cooled, firm custard.

*Garnish:
Toasted unsweetened coconut flakes.