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Friday, March 22, 2013

Coconut Banana Bread with Lime Glaze


Nothing much to report here except that I am completely frustrated with my unborn child. She is showing no desire to meet her Mother, opting instead to constantly play "knick knack" on my diaphragm at all hours. Come out, come out, little girl...your father and I would really like to see your face!

In the meantime, I am going to try to tempt her to come out by continuing to bake delicious sweets (raspberry leaf tea does not seem to be doing much for her!). Maybe the delicious, warming scent of my favorite banana bread recipe will make her realize that life outside the womb ain't so bad. The constant shrieks and war cries from Matthew probably scare her a bit...but you can't get freshly baked breads in utero.


The combination of coconut, bananas, and rum are a fantastic combination that always puts me in the mood for lazy summer days. A fresh lime glaze added to the top elevates this bread to a whole new level of deliciousness (if you try making this recipe, please do not skip it!!!). Paul is normally not a huge fan of coconut but loves this bread (must be the rum?). This is seriously the best way to use overripe bananas and is a great change of pace from boring (but still delicious) regular banana bread!

Coconut Banana Bread with Lime Glaze
adapted from Cooking Light Magazine, September 2003

For the Bread:
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 low-fat yogurt
3 tablespoons dark rum
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut

For the glaze:
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice


Preheat oven to 350 degrees.

Whisk together the flour, baking soda, and salt.

Beat the sugar and butter with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla and beat until blended. Gently fold stir in the flour mixture with a spatula until just incorporated. Fold in the 1/2 cup coconut.

Pour batter into a greased 9x5" loaf pan and bake for 60-70 minutes, or until a wooden toothpick inserted into the center comes out clean. Cool in pan 10 minutes on a wire rack before carefully removing from pan.

Whisk together the powdered sugar and juice. Drizzle over warm bread. Let bread cool completely on wire rack before slicing and serving.

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