Glazed Coconut-Banana Bread

Name: Glazed Coconut-Banana Bread
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 1 loaf (16 slices).
Cuisine: Comfort Food Bread Recipes, Comfort Food Recipes, Comfort Food Vegetarian Recipes
Ingredients: 1/4 cup butter, softened; 1 cup sugar; 2 large eggs, room temperature; 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 sweetened shredded coconut, divided; 1/2 cup confectioners' sugar; 1 tablespoon lime juice

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

Ingredients

1/4 cup butter, softened
1 cup sugar
2 large eggs, room temperature
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 sweetened shredded coconut, divided
1/2 cup confectioners' sugar
1 tablespoon lime juice

Directions

Preheat oven to 350°. Grease and flour a 9x5-in. loaf pan. 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; stir into butter mixture. Fold in 1/2 cup coconut.
Transfer to prepared pan. Sprinkle with remaining coconut. Bake 50-60 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 smooth; spoon over warm bread.

Nutrition Facts

1 slice: 193 calories, 5g fat (3g saturated fat), 34mg cholesterol, 174mg sodium, 35g carbohydrate (21g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

Reviews

Click stars to rate

Average Rating:

JMartinelli13

Jul 19, 2019

Added 1 cup blueberries tossed with 1T of flour called for in the recipe. Second time, doubled the recipe and froze both loaves unglazed. Defrosts well, keeps both the taste and texture when wrapped properly.
lindaaase

Jul 3, 2016

This bread is great. I made one without the coconut & one with. I think i like the plain. I used 1/2 stevia 1/2 sugar. I omitted the salt cause I`m really watching the sodium. I didn`t use the glaze. Our guests, Gary & LInda liked it too!
jbug827

May 24, 2016

Nice makeover! I also made this without the glaze. Thumbs up from all the family!
mrsh318

Feb 5, 2016

This is moist and fabulous! This will be a regular recipe for me. I didn't even put on the glaze. It was delicious without it. I may try the glaze though when I make this recipe using a bundt cake pan.
rwd1

Sep 11, 2013

Good one second time
jill5ball

Mar 13, 2013

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!
KristiJo

Dec 6, 2012

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!!