Coconut Banana Bread with Lime Glaze

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

Printer Friendly Version

Ingredients:

  • 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

Directions:

  1. Preheat the oven to 350 degrees F. Grease and flour one 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, and salt; set aside.
  3. 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.
  4. 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.
  5. 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

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22 Responses to Coconut Banana Bread with Lime Glaze

  1. i love the combo of coconut and banana here! beautiful bread loaf 😀

  2. Erin says:

    Bananas are always on my grocery list I love them! But I always end up buying more fruit than I intended because I can’t get enough.

  3. i too always have bananas on hand..and loads of ripe ones in my freezer! I’ve tried a lot of banana bread varieties but never this one. adding it to my list 🙂

  4. Melissa says:

    What can I use instead of the Rum?

    • Christina says:

      You can substitute the rum with 3 tablespoons of lime juice or water. Let me know if you give it a try! 😀

      • Melissa says:

        Thanks…not that I’m apposed to Rum, Cuz Captain Morgan and I get along just fine!!! I just don’t always have it on hand. I appreciate you answering my question. This bread looks fantastic and I can’t wait to try it.

  5. Mmm… dark rum! Love the glaze too.

  6. This bread looks so moist and delicious! Love the flavors too. So refreshing and perfect for summer!

  7. Anita Menon says:

    Bananas it is. but at my place it is such a staple that I never have any left to bake with. If I have plans to bake with them I always need to buy a whole lot. Sometimes even those don’t last 🙂

    Coconut banana bread looks yum

  8. Stunning. I LOVE YOUR FOOD!

  9. NaDell says:

    Sounds yummy. I think I’ll have to make some soon. I freeze mushed up bananas in ziplock bags and write on the outside how many are in there so when I only have one ripe one, I can still use it when I have enough to make something banana. I just defrost it and because it’s a little more watery, add less milk to the recipe.

    • Christina says:

      Great tip! I have never tried mashing them up before freezing, I usually just freeze them whole. Thanks for the tip, I will have to try it soon! 🙂

  10. Caroline says:

    Cooking Light recipes are the best. And of course they’re good for you. 😉 This bread sounds awesome. I love the tropical twist.

  11. Cindy B. says:

    This sound really good!

  12. Mmm! I love this recipe 🙂 I have made it before with lime but not rum. It sure is gorgeous!

  13. Love the inclusion of coconut and as for that glaze…..!

  14. Bananas are something I always throw in the cart, but don’t put on the list too! In the summer especially, they get ripe faster than I can eat them. (You’d think I’d learn. I think I just like the excuse for banana bread :)) This version looks fantastic! And summery!

  15. Looks great and I love the glaze

  16. Looks delicious I bet my husband and daughter must love it

  17. Pingback: End of the month photo roundup – August | iscribblings

  18. Pingback: Becca Bakes » Coconut Lime Banana Bread

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