I might have never tried this recipe if it weren’t for spite. Allow me to back track. Half of my group at work went to a Bone Marrow Transplant conference last week…in HAWAII. Guess which half I was in? So, the non-Hawaii, stay-in-cold-dark-nyc half felt a little spiteful, so we decided to plan an awesome luau pot luck lunch at work.
Normally I would probably have just chosen a generic banana bread and not ventured out of the banana bread box. But since it was a themed event, I stumbled across this version that involved coconut and lime, making it much more Hawaiian, so I had to make it. And it very well be the last banana bread I ever make.
I’m not sure what made it so great. If it was the fresh banana flavor, or the crispy coconut on top, or the tart lime glaze that perfectly countered the sweetness of the bread. Whatever it was, I LOVED this bread and would so much rather eat it than be in Hawaii.
Nutritional Highlights: This recipe has 3-4 fresh bananas in it (great potassium source), coconut (rich in protein and healthy fats), and a lime glaze (vitamin C). Plus, a few substitutions make this recipe way healthier than your average bread. I used half all purpose and half whole wheat pastry flour. It also calls for only half a stick of butter combined with a quarter cup of plain yogurt, which simultaneously reduces the fat and increases the health benefits of the bread. Now that being said, I’m saying this is a health choice for a banana bread, not necessarily the world’s healthiest food. But if you’re trying to make yourself feel better about not being in Hawaii in Feburary, this is your bread.
Coconut-Banana Bread with Lime Glaze
adapted from Cooking Light
- 2 cups all-purpose flour (I did 1 c all purpose and 1 c whole wheat pastry flour)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar (I used 3/4 of a cup and it was plenty sweet)
- 1/4 cup butter, softened
- 2 large eggs (or you could use 1 egg, 2 whites…but I went with regular eggs)
- 1 1/2 cups mashed ripe banana (about 3-4 bananas)
- 1/4 cup plain low-fat yogurt
- 3 tablespoons dark rum (I substituted with orange juice)
- 1/2 teaspoon vanilla extract
- 1/2 cup flaked sweetened coconut
- Cooking spray
- 1 tablespoon flaked sweetened coconut
- 1/2 cup powdered sugar
- 1 1/2 tablespoons fresh lime or lemon juice
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 (or juice), 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.