Monday, June 27, 2011

Coconut Lime Banana Bread

adapted from


1 stick butter, softened
1 1/4 c sugar
2 eggs
1 tsp vanilla
1 1/2 c flour
1 tsp baking soda
1/2 tsp salt
1/4 c buttermilk (I like Borden's)
3 or 4 overripe bananas, mashed
1/2 c shredded coconut, plus 2 Tbsp for garnish

1 1/2 Tbsp of fresh lime juice (about 2 limes)
1/2 c powdered sugar, sifted
pinch of salt

Cream butter and sugar together until light and fluffy, about 5 minutes on a stand mixer.  Add eggs one a time, beating well after each addition, and then add vanilla.  Sift flour, salt, and baking soda together and add one-third of dry ingredients to batter.  Add 1/2 of buttermilk, then one-third of dry ingredients, then the other half of buttermilk, then the last of the flour.  Mix in bananas and coconut just until blended (don't overmix).   You can also stir in pieces of pecans or walnuts (dredged in flour).  

Pour batter into a 9×5″ loaf pan that has been sprayed with non-stick spray.  Sprinkle additional 2 Tbs 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.

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