Coconut Banana Bread with Lemon Glaze
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
- 2 large eggs
- 1/2 tsp salt
- 3/4 tsp baking soda
- 1 c sugar
- 1/2 c powdered sugar
- 2 c flour (i use 1 c white and 1 c wheat flour)
- 1/4 c (4 tbs) real butter softened
- 1 1/2 c mashed ripe bananas (about 4 large bananas)
- 1/4 c sour cream or plain yogurt
- 3 tbs milk1 tsp vanilla extract
- 1/2 c coconut
- 2 tbs additional coconut
- 1 1/2 tbs lemon juice
- Carbohydrate 2.49248096103119 g
- Cholesterol 123.44625 mg
- Fat 17.989042417801 g
- Fiber 0.365458333718774 g
- Protein 2.8878925001249 g
- Saturated Fat 11.0496940426713 g
- Serving Size 1 1 piece (62g)
- Sodium 5711.4939202087 mg
- Sugar 2.12702262731241 g
- Trans Fat 1.47992854173429 g
- Calories 179 calories
Preheat oven to 350F.Whisk flour, baking soda, and salt together and set aside.In a large mixing bowl, beat butter and sugar until blended. Add eggs and beat to combine.Add banana, sour cream or yogurt, apple juice (or milk), and vanilla. Beat until blended.Add flour mixture and beat at a low speed until just combined.Stir in ½ C coconut.Pour batter into a bread 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.
