This is another recipe I found over at The Life and Loves of Grumpy’s Honeybunch. I knew I wanted to make it as soon as I saw it. A few people were a little bit leery of the coconut/lime/banana combination, but it. was. amazing. Seriously. The bread was moist and delicious, and the light tang of the lime glaze just sent it over the top. I have some rotting bananas in the kitchen that are just begging me to make this again.
Here’s what you’ll need:
Ripe bananas, flour, sugar, powdered sugar, baking soda, plain yogurt, eggs, salt, butter, vanilla, coconut, lime, and rum (I used coconut rum).
In a bowl, combine two cups of flour
3/4 teaspoon of baking soda
and 1/2 teaspoon of salt.
Stir with a whisk to combine and set aside.
In a large bowl, add 1/4 cup of softened butter. And actually, putting together this entry, I’m pretty sure that’s 1/2 cup of butter in the bowl. Oh well, 1/2 cup of butter was still freaking delicious!
Add 1 cup of sugar
And beat until well combined.
Add the eggs one at a time.
Beat well after each addition.
Add 1 1/2 cups of mashed banana. For me, this was 3 large bananas.
1/4 cup of yogurt
3 Tablespoons of rum. The recipe called for dark rum. I used coconut rum because hello? Coconut banana bread? And it’s what I had.
1/2 teaspoon of vanilla
Mix that up.
Gradually add the flour mixture
mixing until just combined.
Add 1/2 cup coconut.
Stir it in
Then pour the batter into a greased loaf pan.
Sprinkle coconut on top, then bake at 350 for one hour.
Cool on a wire rack for about 10 minutes. Then turn it out onto the wire rack, and it’s time for the lime glaze.
In a small bowl, add 1/2 cup powdered sugar
and 1 1/2 Tablespoons of fresh lime juice.
Whisk it together
and drizzle it over the top of your still warm bread.
I am salivating at these pictures, y’all. This bread was SO good… do yourself a favor and try it as soon as you can!
Coconut Banana Bread with Lime Glaze
Cooking Light Magazine (found at Grumpy’s Honeybunch
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 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.