There must be a point at which quick breads cross the line into cake territory, but I'm not sure where that line is. So I will still call this a bread, even though I know it must be inching ever so close to cake-ness.
One thing is for certain though… this bread is dang good. The recipe comes from the good people at Cooking Light, so in addition to being ever so tasty, it’s also a little lighter than your run of the mill banana bread. It does call for a whole cup of sugar, which I think you could dial back a bit if you so desired. But with only ¼ cup of butter, it’s pretty low in the fat department.
But I didn’t use butter. I substituted virgin coconut oil, which not only adds more health benefits than butter, it also ups the coconut ante, which seemed a no-brainer in this recipe.
Along with the bananas and coconut, the addition of rum and this incredible lime glaze, it all came together to create a tropical version of banana bread that’s just fun and perhaps different enough to be worthy of a place on the dessert table.
So just in case there’s room in your file for one more super delicious banana bread, you might want to give this one a try. Here’s the recipe…
COCONUT-RUM BANANA BREAD WITH LIME GLAZE
This banana bread was ever so good. The only change I made was to substitute coconut oil for the butter. I softened it ever so slightly in the microwave for about 10 seconds and it worked great. And I must confess that I doubled the lime glaze and really soaked the bread with it. I have no regrets.
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened (I used virgin coconut oil)
2 large eggs
1 1/2 cups mashed ripe banana (about 3 medium bananas)
1/4 cup plain low-fat yogurt
3 tablespoons dark rum
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut
1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime
Preheat oven to 350°.
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk to combine.
Place granulated sugar and butter (or coconut oil) in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add the 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 or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool bread completely on wire rack.