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Glazed Coconut-Banana Bread

 Glazed Coconut-Banana Bread
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
16 ServingsPrep: 20 min. Bake: 50 min.

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 King Arthur Unbleached 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

  • Preheat oven to 350°. In a large bowl, beat butter and sugar
  • until crumbly. Add eggs, one at a time, beating well after each
  • addition. Beat in bananas, yogurt, apple juice and vanilla. In
  • another bowl, whisk flour, baking soda and salt; add to butter
  • mixture. Fold in 1/2 cup coconut.
  • Transfer to a 9x5-in. loaf pan coated with cooking spray. Sprinkle
  • with remaining coconut. Bake 50-55 minutes or until a toothpick
  • inserted in center comes out clean. Cool in pan 10 minutes before
  • removing to a wire rack to cool.
  • In a small bowl, mix confectioners' sugar and lime juice until

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Glazed Coconut-Banana Bread (continued)

Directions (continued)

  • smooth; 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.