I found a wonderful recipe for Coconut Banana Bread many years ago in a Cooking Light magazine and made a few minor modifications to it. This is, hands down, one of my all-time favorite dessert breads! In fact, it's so good that I usually double the recipe so I can make two loaves! The addition of sweetened coconut flakes AND dark rum (yup...RUM!) bring this banana bread to a whole new level of yumminess...and the lemon glaze puts this bread OVER THE TOP in the delicious department!
Coconut Banana Bread with Lemon Glaze
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened (I usually substitute butter-flavored Crisco instead)
2 eggs
3 very ripe bananas, mashed
3 tablespoons dark rum (I use Captain Morgan’s spiced rum)
1/2 teaspoon vanilla extract
1/2 cup (plus 3 tablespoons) sweetened coconut flakes, divided
1/2 cup powdered sugar
1 1/2 tablespoons lemon juice
Preheat oven to 350 degrees. In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, mix the granulated sugar and butter until well blended. Add eggs and mix well. Then add bananas, rum, and vanilla, stirring to combine.
Add flour mixture to banana mixture and stir until moistened. Stir in 1/2 cup coconut flakes. Spoon batter into a 9"x5" loaf pan coated with cooking spray; sprinkle top with 3 tablespoons coconut flakes.
Bake for 1 hour, or until wooden toothpick inserted in center comes out clean. Cool for 10 minutes in pan on wire rack, then remove from pan.
Combine powdered sugar with lemon juice and drizzle over warm bread. Cool bread completely on wire rack.
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened (I usually substitute butter-flavored Crisco instead)
2 eggs
3 very ripe bananas, mashed
3 tablespoons dark rum (I use Captain Morgan’s spiced rum)
1/2 teaspoon vanilla extract
1/2 cup (plus 3 tablespoons) sweetened coconut flakes, divided
1/2 cup powdered sugar
1 1/2 tablespoons lemon juice
Preheat oven to 350 degrees. In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, mix the granulated sugar and butter until well blended. Add eggs and mix well. Then add bananas, rum, and vanilla, stirring to combine.
Add flour mixture to banana mixture and stir until moistened. Stir in 1/2 cup coconut flakes. Spoon batter into a 9"x5" loaf pan coated with cooking spray; sprinkle top with 3 tablespoons coconut flakes.
Bake for 1 hour, or until wooden toothpick inserted in center comes out clean. Cool for 10 minutes in pan on wire rack, then remove from pan.
Combine powdered sugar with lemon juice and drizzle over warm bread. Cool bread completely on wire rack.