Always in search of a way to use the last few bananas, I was happy to stumble upon a twist on the old classic banana bread. This Coconut Banana Bread with Lime Glaze from Cooking Light was just the ticket. It goes together pretty simply, like good quickbreads do, and the lime glaze is super easy and super tasty. Sweet and tangy, these two ingredients make a tremendous difference to this kitchen staple. Recipe below with my modifications noted.
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 yogurt (I used sour cream)
1/4 cup milk
1/2 teaspoon vanilla
1/2 cup + 1 tablespoon flaked sweetened coconut, divided
1/2 cup chopped, pecans (I toasted mine first)
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime
Preheat oven to 350°.
- In large bowl, beat together sugar and butter until well blended.
- Add eggs, banana, yogurt, milk and vanilla; beat until blended.
- Add flour mixture and beat just until moist. Stir in 1/2 cup coconut and pecans.
- 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 in pan 10 minutes on a wire rack; remove from pan to serving plate.
- Combine powdered sugar and lime juice, stirring with a whisk; drizzle over warm bread.
My notes: I made this into 2 smaller loaves and doubled the glaze recipe so I could add glaze to both loaves. Because of my smaller loaf size, my total cooking time was 50 minutes. I checked it at 40 and the top and coconut was getting brown, so I covered the top with aluminum foil to prevent over-browning.