Friday, March 11, 2011

Coconut Banana Bread with Lime Glaze

I buy a bunch of bananas at least once a week. My family is a bit picky though, once the bananas get too many brown spots, they lose interest in them. Which is fine, since I'm already scheming how I might use them when they are "past their prime." There are very familiar ways to use up older bananas—banana bread, muffins, pancakes, and smoothies, to name a few. All of these are very delicious, but I still like to be unique and break from the "usual" recipes.

This recipe caught my eye months ago. Since I've begun blogging, I'm able finally to use all those recipes that have been accumulating in my "to try" pile. I don't have any trouble trying new recipes. My challenge comes more from breaking away from my "tried and true" recipes such as the one I use for banana bread. I can be such a "creature of habit."

I'm always glad when I do stretch myself and try new things in the kitchen. This bread was flavorful, moist and an all-around winner. I had just taken it out of the oven when it was time to pick up my kids from school. I told them that there was a snack waiting for them at home. Of course, my picky sixteen-year-old declared "I don't like coconut and I'm not wild about lime." Nevertheless, he did gobble up a big piece and seemed to enjoy it!

This post has been linked to Eat at Home.

Coconut Banana Bread with Lime Glaze
Adapted from Cooking Light

  • 2 cups all-purpose flour (about 9 ounces)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 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 (optional)
  • 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

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.

Yield: 1 loaf, 16 servings (serving size: 1 slice)

Calories 193 (21% from fat); Fat 4.6g (sat 2.8g,mono 1.1g,poly 0.3g); Iron 1mg; Cholesterol 35mg; Calcium 15mg; Carbohydrate 35g; Sodium 179mg; Protein 2.9g; Fiber 1.1g


  1. This sounds fabulous. I do like coconut and I think I might be wild about lime :-)

  2. I have this weakness for banana bread and banana muffins - luv bananas in my baked goods. I like that you've used low-fat yogurt and the addition of the rum and coconut must be delish! Great recipe.

  3. It is AMAZING! I made it for Easter and my family loved it! The lime glaze sauce really made this *awesome*--such a great combo of flavors. Note: I didn't have rum so I substituted 1 tbsp of Bailey's and 1 tbsp regular vanilla, and 1 tbsp of pure Tahitian vanilla (with alcohol). I did a little internet research and Bailey's and pure vanilla are appropriate substitutes for rum in baking, in case any others don't have rum around either).

  4. ...And I sprinkled a little extra coconut and some regular granulated sugar on the top before baking to add a little texture, and that also worked out well. :)