Coconut always evokes thoughts of beaches and summer for me. Even before our long-ago honeymoon in Jamaica, where we toured a plantation growing coconuts, bananas & other fruits, and drank cocktails straight from the fresh coconuts on the beach, the smell of coconut represented summer. The earlier association probably comes from the coconut-scented suntan lotions popular in the early 1970s that we would use while at the beach for summer vacation. I have wonderful memories of beach vacations: relaxing days in the sun with sand & water everywhere. A few of the beach trips were with my family (although there are more mountain family vacations in my childhood) and some were with high school friends as a teenager. Either way, coconut = summer for me. With coconut, lime, rum, & banana flavors intermingling in this quick bread recipe, Coconut Banana Bread is a excellent way to start off the warm season!
Coconut Banana Bread with Lime Glaze
Coconut Banana Bread with Lime Glaze (adapted from cookinglight.com)
Yields: 1 loaf, 16 servings, Time required: 1 1/2 hours
Ingredients:
- 2 cups all-purpose flour
- 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 Greek yogurt
- 3 tablespoons spiced or dark rum
- 1/2 teaspoon vanilla extract
- 1/2 cup + 1 tablespoon flaked, sweetened coconut, divided
- 1/2 cup powdered sugar
- 1 1/2 tablespoons fresh lime juice
Preparation:
Preheat the oven to 350° F. Place the sugar and butter in the large bowl of an electric mixer. Beat them together on medium speed until they are well blended. Add the eggs, 1 at a time, beating well after each addition. Add the banana, yogurt, rum, and vanilla, beating until it is well blended.
Combine the sugar, butter, eggs, bananas, yogurt, rum & vanilla.
Add the flour, baking soda, and salt, to the batter, beating at low speed, just until it is all incorporated. Stir in the 1/2 cup of coconut.
Add the coconut to the batter after the dry ingredients are incorporated.
Spoon the batter into a 9 x 5-inch loaf pan coated with cooking spray. Sprinkle the remaining tablespoon of coconut on top of the batter.
Sprinkle a touch of coconut on top of the batter before baking.
Bake the loaf at 350° F for 1 hour or until a wooden tooth pick inserted into the center of the loaf comes out clean. Cool the bread in the pan for 10 minutes on a wire rack. Remove it from the pan.
Combine the powdered sugar with the juice, stirring it together until it is thoroughly combined. Drizzle the glaze over the warm bread. Cool it completely on a wire rack before slicing. Store the bread tightly wrapped or in an airtight container.
Lime & coconut & rum, oh boy!
These tropical flavors welcome in the sunshine & warm days of the new season! ~Linda
Coconut Banana Bread with Lime Glaze (adapted from cookinglight.com)
Yields: 1 loaf, 16 servings Time required: 1 1/2 hours
Ingredients:
- 2 cups all-purpose flour
- 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 Greek yogurt
- 3 tablespoons spiced or dark rum
- 1/2 teaspoon vanilla extract
- 1/2 cup + 1 tablespoon flaked, sweetened coconut, divided
- 1/2 cup powdered sugar
- 1 1/2 tablespoons fresh lime juice
Preparation:
Preheat the oven to 350° F. Place the sugar and butter in the large bowl of an electric mixer. Beat them together on medium speed until they are well blended. Add the eggs, 1 at a time, beating well after each addition. Add the banana, yogurt, rum, and vanilla, beating until it is well blended. Add the flour, baking soda, and salt, to the batter, beating at low speed, just until it is all incorporated. Stir in the 1/2 cup of coconut. Spoon the batter into a 9 x 5-inch loaf pan coated with cooking spray. Sprinkle the remaining tablespoon of coconut on top of the batter. Bake the loaf at 350° F for 1 hour or until a wooden tooth pick inserted into the center of the loaf comes out clean. Cool the bread in the pan for 10 minutes on a wire rack. Remove it from the pan. Combine the powdered sugar with the juice, stirring it together until it is thoroughly combined. Drizzle the glaze over the warm bread. Cool it completely on a wire rack before slicing. Store the bread tightly wrapped or in an airtight container.