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 3 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.