This banana bread is very popular in our home. It's always been a heavily requested sweet treat and even has a funny family history behind it. It's the very last thing I baked just a few hours before my first born decided he was ready to meet the outside world. Not sure what prompted it, probably the so called, "nesting stage," but I baked not one, but six loaves of this banana bread during my final hours of my 1st pregnancy. It took me three rounds of batter prep to make all those loaves since my mixer
Dessert Bread with a Twist
This banana bread probably gets it's praise from the subtle coconut hints and surprise tang from the lime juice in the glaze. I love most banana bread and haven't found many I don't like, but I have to say I have trouble not making it with the coconut and lime flavors now. I always want to make banana bread this way and have trouble reverting back to making standard banana bread. It's just that good this way.
Save those Bananas!
Don't make the mistake I did years ago before I really started baking for fun. Do not toss those over-ripe soft bananas! Freeze them! I make this banana bread with fresh or frozen bananas (thawed) or even a mix if I'm short on one kind. The taste and texture is just as good in my opinion either way. I store my over ripe bananas peeled in a freezer bag for smoothies or baking. You never know when they'll come in handy if you really like playing in the kitchen.
Try out this recipe and let me know how you like it!Print
Coconut Banana Bread with Lime Glaze
This recipe was adapted and adjusted from a Cooking Light recipe You can easily double the recipe to make 2 loaves at a time
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 1 1x
- Category: Dessert Bread
- 1 ½ cups all-purpose unbleached flour
- ½ cup coconut flour (or you can use whole wheat or other flour of choice)
- ⅛ cup ground flax seed
- ¾ tsp baking soda
- ½ tsp sea salt
- ½ cup brown sugar
- ¼ cup cane sugar
- ¼ cup unsalted organic butter, softened
- 2 large eggs
- 3-4 bananas or 1 ½ cups mashed
- ¼ cup full fat yogurt (feel free to sub for other yogurt if that's your preference)
- 3 Tbsp good dark rum
- ½ cup flaked sweetened coconut
- 9 X 5 inch loaf pan
- 1.5 Tbsp lime juice
- ⅓ cup powdered sugar
- 2 tablespoons flaked coconut (unsweetened or sweetened, depending on your sweetness preference)
- Preheat oven to 350 degrees
- Measure out dry ingredients, flour through salt into medium mixing bowl and combine with whisk
- In a mixer bowl, pour sugar and softened butter, beat until well blended.
- Add 1 egg at a time to mixer bowl and beat until well blended.
- Then add mashed banana, yogurt, vanilla and rum to mixer and beat till smooth.
- Add flour mixture to mixer bowl and blend until completely moist and no lumps.
- Fold in sweetened coconut and combine.
- Pour batter into 9 X 5 inch greased loaf pan.
- Bake at 350 for 50-60 min. Check at 50 minutes. You want a toothpick at highest peak to come out clean.
- (At my home at sea level it is perfect at 55 minutes. Remember to adjust at different elevations)
- Cool on wire rack in pan 10 minutes.
- Combine glaze in small bowl till smooth.
- Drizzle glaze over warm bread after removing from pan.
- Serving Size: 1
I love the reminder in the instructions to think about altitude! Can definitely tell you did some baking at altitude! I'll have to try adapting this recipe for my newly imposed GF diet and see how it goes. I miss banana bread!