Recipe Index

Sweets | Coconut Banana Bread

Posted on April 18, 2013

I found this recipe in the blog Kiss My Spatula, but it originated in the magazine Cooking Light. It looks like the blogger reduced the amount of sugar, added walnuts, and rewrote the directions in her own words. I made the blogger version, since less sugar seemed like a good idea. I think either recipe is a winner.

Yield: 1 loaf

coconut banana bread


2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup + 1/8 cup granulated sugar

1/4 cup butter, softened

2 large eggs

1 1/2 cups mashed ripe bananas

1/4 cup plain low-fat yogurt

3 tablespoon dark rum

1/2 teaspoon vanilla extract

1/2 cup toasted flaked sweetened coconut

1/2 cup toasted walnuts

Cooking spray

1 tablespoon flaked sweetened coconut

1/2 cup powdered sugar

1 1/2 tablespoons fresh lime juice



Preheat oven to 350°.  Sift flour, baking soda, and salt.  Set aside.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add 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 toasted coconut and walnuts.

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 in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.


(Ref. "Hurricane Ridge Banana Bread", Kiss My Spatula blog.)