I may be a hillbilly by birth but I love the taste of the islands and this banana bread delivers. I found this recipe years ago in a Cooking Light magazine. It does have dairy and eggs which since I first discovered this recipe I rarely use in baking anymore. So, I'm going to try converting this recipe by using flax meal and non dairy yogurt in place of the eggs and diary. I'll let you know how it turns out. But in the meantime for my non-vegan friends, this is an awesome recipe as is. Everyone I have made it for absolutely loves it. It has a wonderful banana flavor but the dark rum, coconut and Key Lime glaze just take it over the top! So, kick off your flip flops, put on some Jimmy Buffet and whip up this tropical treat. I hope you enjoy!
Coconut Banana bread with Key Lime Glaze
2 cups All-purpose flour
3/4 Tsp baking soda
1/2 tsp salt
1 cup sugar
1/4 cup softened margerine (Earth Balance)
2 eggs
1 1/2 cups mashed ripe bananas (approx. 3 bananas)
3 T. dark rum
1/4 cup plain low-fat yogurt
1/2 tsp vanilla extract
1/2 cup plus 1 T. flaked sweetened coconut
cooking spray
glaze
1/2 cup powdered sugar
1 1/2 T. fresh lime juice
1/2 T. fresh lime zest
Place flour, baking soda and salt bowl and whisk together. Set aside. With a mixer beat butter and sugar together until well blended. Slowly add eggs beating until well blended. Add banana, rum, yogurt, and vanilla; beat until well blended. Slowly add flour mixture and mix on low speed, scraping down sides of bowl just until moist. Stir in 1/2 cup coconut. Pour batter into 9 x 5 loaf pan coated with non-stick cooking spray. Sprinkle 1 T. of coconut on top of batter. Bake at 350 degrees for approx 1 hour or until toothpick inserted in center comes out clean. Remove from oven to cooling rack.
While bread is cooling make glaze. Combine powdered sugar, lime juice and lime zest in bowl. Drizzle over warm bread. Enjoy!
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