1½ cups mashed ripe bananas (I usually use about 4 large bananas)
¼ cup sour cream
3 tablespoons apple juice (you can substitute milk)
1 teaspoon vanilla extract
½ cup coconut
For the glaze:
½ cup powdered sugar
1½ tablespoons fresh lime juice
additional coconut, as desired
Method
Preheat oven to 350°.
Combine flour, baking soda, and salt, stirring with a whisk. Set aside.
In a large bowl, beat sugar and butter at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, sour cream, apple juice/milk and vanilla; beat until blended.
Add flour mixture; beat at low speed just until moist.
Stir in ½ cup coconut, and spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut.
Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan.
Combine powdered sugar and juice, stirring with a whisk. I like to add some additional coconut to my glaze. Drizzle over warm bread.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/coconut-banana-bread/