By Caroline King
Today’s Sweet: Coconut Banana Bread with Lime Glaze
Recipe Adjusted From: Cooking Light
If you ask me, three of the very best flavors out there are banana, coconut and lime. If you think about it, if you add any one of those flavors to just about anything, it automatically improves the dish. So, combine all three? Yes, please. This is an adjusted “Cooking Light” recipe from a few years back. I added more banana and coconut, plus a little almond extract. It’s not fattening and it’s moist as can be. If there is a summer version of banana bread, this is it.
2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softenend
1/4 cup plain yogurt
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup flaked sweetened coconut, plus 1/3 cup to sprinkle on top
1/2 cup powdered sugar
1 1/2 tablespoon lime juice
Preheat oven to 350 degrees. In a small bowl, combine flour, baking soda and salt and stir with whisk. Beat sugar and butter in a large bowl at medium speed until well blended. Add eggs one at a time, beating well after each addition. Add banana, yogurt, vanilla and almond extract and beat until blended. Add flour mixture, beat at a low speed just until moist. Stir in 1/2 cup coconut.
Spoon batter into a gresed loaf pan. Sprinkle with 1/3 cup coconut. Bake at 350 degrees for one hour or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on a wire rack. Remove from pan.
Combine powdered sugar and juice, stirring with whisk and drizzle over warm bread.