Coconut Banana Bread with Lime Glaze

I can't believe that I am posting ANOTHER banana bread recipe but I do often have bananas that get over-ripe in my house.  If I buy fruit, it goes bad but the snacks never do.  Oh well...  This recipe turned out really yummy.  This banana bread is very summery and tropical with the coconut and the lime.


Believe it or not, I had to leave the bread in the oven for an extra half hour beyond the recommended baking time.  You would think that after I have baked about 30 or more banana breads in my oven I would have figured that out.  But I never thought that I would have to bake anything that much longer than the recipe states.  I always wondered why my banana bread would sink.  Obviously, I didn't bake it long enough!   

Coconut Banana Bread with Lime Glaze

Ingredients:

2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

1/4 cup butter, softened (1/2 stick)

2 large eggs

1-1/2 cups mashed ripe banana (about 3 bananas)

1/4 cup plain low-fat yogurt or sour cream

3 tablespoons dark rum or apple juice

1/2 teaspoon vanilla extract

1/2 cup coconut

1 tablespoon coconut

Cooking spray

Glaze:

1 tablespoon coconut

1/2 cup powdered sugar

1-1/2 tablespoons fresh lime or lemon juice

Preparation:

• Preheat oven to 350°.
• 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.
• 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.