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Glazed Coconut-Banana Bread Recipe

Glazed Coconut-Banana Bread Recipe photo by Taste of Home

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Give your celebration a tropical flair with this exotic variation of banana bread. It’s quick to prepare, giving you plenty of time to focus on other holiday details. —Katherine Nelson, Centerville, Utah

This recipe is:

Diabetic Friendly

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Glazed Coconut-Banana Bread Recipe

Prep: 20 min. Bake: 50 min.

Yield: 16 Servings

20 50 70

Ingredients

1/4 cup butter, softened
1 cup sugar
2 eggs
1-1/2 cups mashed ripe bananas (2 to 3 medium)
1/4 cup reduced-fat plain yogurt
3 tablespoons unsweetened apple juice
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plus 1 tablespoon flaked coconut, divided
1/2 cup confectioners' sugar
1 tablespoon lime juice

Directions

In a large bowl, cream butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Stir in the bananas, yogurt, apple juice and vanilla. Combine the flour, baking soda and salt; add to creamed mixture. Stir in 1/2 cup coconut.
Transfer to a greased 9-in. x 5-in. loaf pan. Sprinkle with remaining coconut. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Combine confectioners' sugar and lime juice; drizzle over warm bread. Yield: 1 loaf (16 slices).

Nutritional Facts 1 slice equals 193 calories, 5 g fat (3 g saturated fat), 34 mg cholesterol, 174 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Glazed Coconut-Banana Bread in Country Woman Christmas Annual 2011, p34

Freeze Bananas

Peel and mash overripe bananas with 1 teaspoon of lemon juice for each banana used. Freeze in 1- or 2-cup amounts in airtight containers for up to 6 months. When you do have time to bake, about 1-1/3 cups mashed bananas equals three medium or four small bananas.

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Glazed Coconut-Banana Bread

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Reviewed on Mar. 13, 2013 by jill5ball

This is an excellent recipe! I used half white and half whole wheat flour and it worked great. I also do not glaze the bread as it is sweet enough without glaze!

Reviewed on Dec. 06, 2012 by KristiJo

I made it using gluten free flour and it was amazing! The whole family enjoyed it's sweetness, incredible moistness and flavor. It's definitely a keeper!!