Coconut Banana Bread with Lime Glaze

Back in 2007 I pulled a recipe out of my Cooking Light magazine for Coconut Banana Bread with Lime Glaze. It looked divine and I was sure I would make it for a summer treat, perhaps to take on a camping trip! Sadly this was not the case - 4 years later and an invitation to a girls day of crafting I pulled the recipe from deep in my memory bank, alas, it was time to give this banana bread recipe a whirl. Thanks to my binder-o-magazine recipes (complete with plastic page protectors) I was able to find the recipe in mint condition (it can also be found on the information super highway here).

I am a banana bread fanatic, always looking for the perfect recipe. I usually bake quick breads in the fall and winter but this recipe called for coconut and lime so I felt it was suited for summer baking. I made two smaller loaves, as opposed to the 9x5 loaf it recommended in the recipe. The banana bread turned out very well, slightly crumbly, crispy coconut on top and a nice hint of lime in the glaze. If you are in the mood for summer baking, give this one a try!

My two smaller loaves, one to keep, one to give away!

Coconut Banana Bread with Lime Glaze

Ingredients

• 2 cups all-purpose flour (about 9 ounces)
• 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
• Cooking spray
• 1 tablespoon flaked sweetened coconut
• 1/2 cup powdered sugar
• 1 1/2 tablespoons fresh lime or lemon juice

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer 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. 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. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.



The professional photo from Cooking Light