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).
Ingredients: 1/4 cup butter, softened; 1 cup sugar; 2 large Eggland's Best 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 Eggland's Best 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.

Originally published as Coconut-Banana Bread with Lime Glaze in Country Woman Christmas 2011

Reviews

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Average Rating:

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!!