Coconut Banana Bread
 
 
adapted from Cooking Light
Ingredients
For the bread:
  • 2 cups flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sugar
  • ¼ cup butter, softened
  • 2 large eggs
  • 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
  1. Preheat oven to 350°.
  2. Combine flour, baking soda, and salt, stirring with a whisk. Set aside.
  3. 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.
  4. Add flour mixture; beat at low speed just until moist.
  5. 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.
  6. 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.
  7. 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 http://kitchenmeetsgirl.com/coconut-banana-bread/