Banana Coconut Crunch Bread with Coconut Cream Icing



For the bread:
2 cups all-purpose flour
3/4 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup chopped walnuts
3 ripe medium-sized bananas, mashed
1/4 cup plain Greek yogurt
2 eggs, lightly beaten
6 tablespoons unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
1 cup shredded coconut flakes, sweetened or unsweetened

For the coconut cream icing:
1 (5.4 ounce) can coconut cream, chilled overnight
2 ounces cream cheese, softened
1/4 teaspoon pure vanilla extract
1 tablespoon confectioners' sugar
1-2 tablespoons milk
3/4 cup shredded coconut flakes, toasted