Recipes

Coconut Banana Bread with Key Lime Glaze

piday
See all piday Recipes

Source: Adapted from A Yankee in a Southern Kitchen who adapted their recipe from Cooking Light and Southern Living.

Post a Review
Add to Recipe Box

Print

Add To Recipe Box: (Save recipe and add a personal "tag" to help you quickly sort and find this recipe later on.)

Add Tag:   

Post Review: 

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1/3 cup brown sugar
• 2 large eggs
• 1 1/2 cups mashed bananas
• 1/3 cup Greek yogurt(or sour cream)
• 1 teaspoon vanilla
• 1/2 cup shredded sweetened coconut
• Key Lime Glaze:
• 1 TBSP shredded sweetened coconut( I actually used much more)
• 1/2 cup sifted powdered sugar
• 1 1/2 TBSP key lime juice

Preheat oven to 350 degrees

Butter 1 large 9x5 loaf pan or three miniature pans

Combine flour, baking soda and salt in bowl, mix ingredients.

Place granulated sugar and butter in a large bowl, beat with a mixer or spoon until well blended.

Add eggs one at a time, beating well after each addition.

Add banana, yogurt, and vanilla; beat until blended.

Add flour mixture; beat at low speed or by hand until just moist.

Stir in 1/2 cup coconut.

Pour mixture in loaf or divide amongst three small pans.

Bake at 350 degrees for 30-35 minutes or until a wooden pick comes out clean. If baking in a large pan bake for about 1 hour.

Cool in pan for 10 minutes large or 5 minutes small loaves. Remove from pan and place on a wire rack.

Key Lime Glaze: Combine ingredients, stirring with a whisk and drizzle over banana breads while still warm. Cool completely on wire rack.