I’m so excited to announce that as of this week I’m the newest member of the Cooking Light Bloggers’ Connection! The Bloggers’ Connection is a group of bloggers who devote at least part of their blogs to discussions of delicious, healthy food and I’m extremely honored to be a part of this amazing and inspirational group of writers. As a member of this group, I’ll be sharing Cooking Light content with you twice per month.
I’ve subscribed to Cooking Light for more than ten years and I have many favorite recipes that I’ve found in it’s pages. Today I’m going to share what is probably my all-time favorite Cooking Light recipe: Coconut Banana Bread with Lime Glaze. I vividly remember seeing this recipe the first time it appeared in the magazine because just glancing at the picture made me head out to the store to get the ingredients I needed to bake it. I’ve made it many times over the years, but it kind of fell off the radar for awhile there. Zach (my husband) is a banana bread lover and I make the classic CL banana bread pretty frequently, but he’s also a banana bread purist and he strongly prefers that I don’t “get jazzy” too often so I usually keep things pretty simple. When he took off for a work trip this week, I saw my opportunity to get all crazy by making this recipe and took it!
Coconut Banana Bread with Lime Glaze
recipe courtesy of Cooking Light
- 2 cups all-purpose flour (about 9 ounces)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup butter, softened
- 2 large eggs
- 1 1/2 cups mashed ripe banana (about 3 bananas)
- 1/4 cup plain low-fat yogurt (I substituted vanilla yogurt)
- 3 tablespoons dark rum (I only had golden rum and it worked fine)
- 1/2 teaspoon vanilla extract
- 1/2 cup flaked sweetened coconut
- Cooking spray
- 1 tablespoon flaked sweetened coconut
- 1/2 cup powdered sugar
- 1 1/2 tablespoons fresh lime juice
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. 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 (mine took closer to an hour and a half) 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; drizzle over warm bread. Cool completely on wire rack.
We did not allow this to cool completely on the wire rack before eating! It smelled so delicious and looked so yummy that the boys and I had to cut into it and each have a piece. I thought it was heavenly. The coconut gives it a nutty richness and then the lime glaze cuts through with a perfect burst of sweet acidity. The boys liked it, but they both picked the coconut off the top. I tried to explain to them the the bread itself was loaded with the stuff, but they didn’t seem to care about that — they just kept eating the bread and picking off the visible coconut. Heh.
How about you? Are you a banana bread purist? Or do you like to shake things up?