I’ve tried a LOT of Banana Bread recipes over the last twenty-nine years and this is BY FAR the best one I’ve ever tried!  It comes from our neighbor, Robin, who said she found it in the Cooking Light magazine. She brought this over one morning a few years ago and we’ve been hooked ever since.  In fact, I no longer keep any other banana bread recipes in my recipe box!

Also, Robin submitted this recipe last year for inclusion in Amanda’s recipe card boxes which I made for her wedding shower last year.  Robin wrote on the recipe card that this banana bread reminds her of the Cayman Islands and I couldn’t agree more!  It’s VERY YUMMY and it has a distinct “island” flavor – thanks to the rum and coconut!!!

COCONUT BANANA BREAD with LIME GLAZE

2 cups flour

3/4 tsp baking soda

1/2 tsp salt

1 cup sugar

1/4 cup butter

2 large eggs

1 1/2 cups mashed bananas (approx 3)

1/4 cup plain yogurt (may substitute sour cream)

3 TBSP dark rum (real or imitation)

1/2 tsp vanilla extract

1/2 cup flaked coconut

GLAZE:

1 TBSP coconut

1/2 cup powdered sugar

1 1/2 TBSP lime juice

Beat sugar and butter.  Add eggs.  Blend.  Add banana, yogurt, rum, and vanilla.  Blend.  Add dry ingredients except coconut.  Mix.   Add coconut.  Coat 9×5 loaf pan with cooking spray.  Sprinkle 1 TBSP coconut over top.  Bake 350 degrees for 1 hour or until center is cooked through.

Combine glaze and drizzle over warm bread.