- Calories 193
- Caloriesfromfat 21%
- Fat 4.6g
- Satfat 2.8g
- Monofat 1.1g
- Polyfat 0.3g
- Protein 2.9g
- Carbohydrate 35g
- Fiber 1.1g
- Cholesterol 35mg
- Iron 1mg
- Sodium 179mg
- Calcium 15mg
Coconut Banana Bread with Lime Glaze
Photography: Randy Mayor; Styling: Jan Gautro; Food Styling: Kellie Gerber Kelley and Kathryn Conrad
The tangy lime glaze cuts the sweetness of the bread. Substitute apple juice for the rum if you prefer.
How to Make It
Step 1
Preheat oven to 350°.
Step 2
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk to combine.
Step 3
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add the 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 10 minutes in pan on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool bread completely on wire rack.
smd1212's Review
I've been making this bread for years and my family loves it - the only change I make is subbing in King Arthur Flour's white wheat flour for 3/4 cup of the flour. I actually consider this more of a dessert, but I don't have the sweet tooth my husband and son have, they eat it for breakfast. A real winner, right up there with CL's Chai Banana Bread and Bananas Foster Bread.
twoloves's Review
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kellergirl's Review
Delicious! I cut the sugar back to 3/4C and the bread was still quite sweet - my bananas were very ripe, so added a lot of sweetness. I added chopped pecans, about a half cup and baked in two loafs. It didn't take an hour to bake, maybe 45 minutes. The dough is dense so it does take a while to cook. I checked it often starting at 30 minutes. I could not taste the rum at all so either I would use rum to make the glaze or I would just omit it all together. I had last minute guests and nothing to offer, so I liked how this came together pretty quickly, and we ate it warm and fresh from the oven - yum!
RobertYost1's Review
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mrslass's Review
I made this for some friends and it was a hit! I had some bananas getting a little too ripe and decided to make some bread. I searched myrecipes and when I saw this I had to try it! So yummy!
carolfitz's Review
Made this morning to recipe, excellent banana bread -- but how does anyone serve just 16 slices from this loaf?
AnjaLu's Review
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mangomama's Review
Very good-- I used half whole wheat and half all- purpose flour and it turned out moist and delicious.
LindsHof's Review
This has been my go-to banana bread recipe since it was first published in Cooking Light - which I now realize was nine years ago! It's never failed me!!
FarmerD's Review