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
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
Reviews
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.
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!
Nice makeover! I also made this without the glaze. Thumbs up from all the family!
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.
Good one second time
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!
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!!