I started looking for something to make with bananas, because I had four very ripe, but not black bananas sitting on my counter. They were too ripe to eat, so I thought that I'd bake something. But, I am not a huge fan of banana bread. And then I received this email from Cooking Light and it had a quick bread sub-title with five different banana breads to make. I flipped through the recipes and this one stuck out. Banana bread with coconut? yum. Banana bread with coconut and a lime glaze. Double yum. Cooking light claims that it is in the top ten quick breads since 2007. I think that's impressive.
And it's a very easy recipe. Here is it.
Coconut Banana Bread with Lime Glaze
Best Quick Bread. This recipe originally appeared on the cover of our September 2003 issue and remains one of our best banana breads. --Recipe by Jean Patterson (September 2003)
Yield: 1 loaf, 16 servings (serving size: 1 slice)
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
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.
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
Cooking Light, SEPTEMBER 2007
Here it is sliced and plated. I sprinkled extra lime zest, but the coconut is from inside the bread.