Tropical Banana Bread

Serves 10

2 cups flour

3/4 tsp. baking soda

1/2 tsp. kosher salt

1 cup sugar

1/4 cup canola oil

2 eggs, lightly beaten

3 ripe bananas, mashed

1/4 cup plain yogurt

1 tbsp. coconut extract

1 tbsp. vanilla extract

1 tbsp. water

1/2 cup plus 2 tbsp. shredded sweetened coconut, divided

1/2 cup chopped macadamia nuts (optional)

2 cups confectioner's sugar

- zest of 1 lime

1/4 cup fresh lime juice, or more as needed


Whisk together the first three ingredients in one bowl, the next eight in another. Gently mix together the dry ingredients into the wet using a silicone spatula and a gentle folding technique, just until dry ingredients are moistened (lumps and chunks of banana may remain); gently stir in 1/2 cup coconut and the nuts. Scoop batter into a 9x5" loaf pan sprayed lightly with cooking spray (bottom and long sides lined with parchment); sprinkle with remaining coconut. Bake in a preheated 350° oven until a wooden skewer inserted into the center of the loaf comes out clean, with just a few moist crumbs attached (60-70 min.). If necessary, tent bread loosely with foil in last 20 min. of baking to prevent coconut from burning. Cool loaf in pan 10 min.; remove loaf to a wire rack. Mix the last three ingredients in a small bowl until smooth, using just enough juice to make a very thick glaze of drizzling consistency. Drizzle glaze over the loaf 1-2 times while warm; cool cake completely 2-3 hrs. Drizzle with remaining glaze to taste.