Do you have something that you always throw into your grocery cart even if it’s not on your shopping list? It is one of those things that if you don’t pick up you might run the risk of having to go back out to the store. For me, that must have item is bananas. We always have bananas on hand because they are usually the only thing my husband will eat in the morning as he is running out the door to work. Needless to say, I seem to always have ripe bananas hanging around. When they get a little too ripe I freeze them to throw into smoothies, muffins and breads. This banana bread recipe is one of my favorites. In fact, I can’t believe that I have not posted this recipe on my blog yet! I have been making this awesome banana bread for years. Bananas, shredded coconut, yogurt and limes come together to create a tropical spin on the traditional banana bread. It comes from Cooking Light, so you know it is good for you! 😉 Sprinkled with shredded coconut and drizzled with a tangy lime glaze…come on you know you want a slice!
One Year Ago: Chocolate Chip Cookies
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
- 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 juice
- Preheat the oven to 350 degrees F. Grease and flour one 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and butter at medium speed until well blended. Add 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.
- Pour the batter into the prepared pan and sprinkle with 1 tablespoon coconut. Bake 55 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
- In a small bowl, whisk together powdered sugar and juice; drizzle over warm bread. Cool completely on wire rack.
Yields: 1-9×5 loaf
Source: Cooking Light, September 2007