Monday, March 26, 2012
I love basic banana bread and I love to play around with new twists on the basic banana bread. There are so many things you can add to it or change and what results is a delicious variation on a tradtional, classic quick bread.
This loaf is loaded with lime zest and coconut and is topped with extra coconut which gets toasted during cooking and is then drizzled with a lime glaze. This banana bread is out of this world and was gone in less than 24 hours. AMAZING!
Coconut Lime Banana Bread
Recipe adapted from Our Best Bites
2 cups flour
3/4 tsp baking soda
1/2 tsp salt
1 cup sugar
1 large lime, zested and juiced
4 TbSP butter, softened
2 large eggs
4 ripe bananas
1/4 cup sour cream
3 TBSP milk
1 tsp vanilla extract
1 cup coconut
2 TBSP coconut
1/2 cup powdered sugar
1 1/2 TBSP fresh lime juice
Preheat oven to 350 degrees.
Whisk flour, baking soda, and salt together and set aside.
In a large mixing bowl, mix lime zest into sugar. Add butter and cream until blended. Add eggs and beat to combine. Add banana, sour cream, milk, and vanilla. Beat until blended.
Add flour mixture and beat at a low speed until just combined. Stir in coconut.
Pour batter into a 9×5″ loaf pan that has been sprayed with non-stick spray. Sprinkle additional 2 TBSP coconut on top.
Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean.
Note: Check bread after about 40 minutes. If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil. Continue baking until done.
When done, remove pan from oven. Let cool on a cooling rack for about 10 minutes and then carefully remove from pan.
Whisk powdered sugar and lime juice together for the glaze and then drizzle over top. Cool for another 15 minutes before slicing.
Labels: Quick Breads