This recipe is an oldie but goodie. The Boy and I love quick breads – banana bread, pumpkin bread….and this coconut banana bread. The recipe is from a Cooking Light cookbook – so you don’t feel too guilty grabbing a second piece either! I made this to munch over the course of The Boy’s first weekend home.
Coconut Banana Bread with Lime Glaze
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt
3 tablespoons dark rum (You can sub about any kind of fruit juice)
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut
1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice
Preheat oven to 350°.
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk to combine.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut.
Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan.
Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool bread completely on wire rack.
I have made it without the glaze (the pictures above are sans glaze) – it is still tasty. However, the sugary lime goodness is only going to escalate the flavor. Be careful not to over bake – since no oil is used in the bread, it can get dry. Also, I have subbed sour cream for the yogurt in the recipe and it turned out great. Use what you have!