Saturday, July 13, 2013

Coconut Banana Bread with Lime Glaze

I have been on a big quick bread baking kick lately.  Its a easy and tasty way to use many of the different fruits, and even some vegetables, that are in season right now.

My kids, who will eat almost anything, are actually quite picky when it comes to breakfast food.  They are not fond of the usual (and easy) choices like cereal or oatmeal. So lately, I've been giving them a slice of quick bread, some fruit, and greek yogurt and they've been happy with that.

Last week, my sister's family came down from Minnesota to visit us for the Fourth of July week.  My kids sure had a blast playing with their cousins!  We went through a lot of food with 9 people in the house, but when they left they left us with three very ripe bananas on the counter.  So, I baked a loaf of my favorite banana bread.


• 1 1/2 cups mashed ripe banana (about 3 bananas)
• 2 large eggs
• 3 tablespoons rum (optional)
• 1/2 teaspoon vanilla extract
• 1 cup granulated sugar
• 1/4 cup plain low-fat yogurt
• 1/4 cup coconut oil (can substitute softened butter)
• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup flaked sweetened coconut
• 1 tablespoon flaked sweetened coconut
• 1/2 cup powdered sugar
• 1 1/2 tablespoons fresh lime juice


Preheat oven to 350°.  Spray a 9x5-inch loaf pan with cooking spray.

Thoroughly mix mashed banana, eggs, rum, vanilla, sugar, yogurt, and coconut oil.  Add flour, soda, and salt and stir just until moist.  Do not overmix.  Fold in 1/2 cup coconut.  

Spoon batter into pan and sprinkle top with 1 tablespoon coconut. 

Bake at 350° for 60-70 minutes, or until a wooden pick inserted in the center comes out clean.  Cool in pan 10 minutes on a wire rack; remove from pan. 

Whisk together powdered sugar and juice and drizzle it over the warm bread. Cool completely on wire rack.

Adapted from Cooking Light.

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