Monday, July 19, 2010

Yummy Banana Bread Recipe

I made this banana bread today from Our Best Bites.  It's a Coconut Banana Bread with Lime Glaze.  I modified the recipe and made a couple mistakes along the way, but it stilled turned out amazing. That's the sign of a recipe with good bones.  If you mess it up and it still turns out delicious, then it's a winner in my book.  For my own sanity, I'm writing down my modifications so that I remember what to do next time.  I basically just made it a bit more healthy by using whole wheat flour and substituting coconut oil for butter.

Posting it on my blog also helps me keep track of which recipes I've tried from which blogs.  I really need to do this with everything I make so that I can keep my own personal "best of" and "don't make this again" lists. :)

Coconut Banana Bread with Lime Glaze
adapted by To Craft or To Cook, which was adapted by Our Best Bites from Cooking Light

2 C white whole wheat flour
3/4 tsp baking soda
1/2 tsp salt
1 C sugar
1/4 C coconut oil, room temp
2 large eggs
1 1/2 C mashed ripe bananas (about 4 large bananas)
1/4 C sour cream or plain yogurt
3 Tbs apple juice or milk*
1 tsp vanilla extract
1/2 C coconut

Topping: 2 Tbs additional coconut
Glaze: 1/2 C powdered sugar whisked with 1 1/2 Tbs fresh lime juice

*as in: don't go buy apple juice just for this recipe.  If you don't already have some, just use milk!

Preheat oven to 350 degrees.

Whisk flour, baking soda, and salt together and set aside.

In a large mixing bowl, beat oil 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 1/2 C coconut.

Pour batter into a 9x5" 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.


D said...

I'll have to try this when it cools down around here. :)

Post a Comment