Tropical Banana Bread
Ingredients
2 cups
flour
¾ tsp.
baking soda
½ tsp.
kosher salt
1 cup
sugar
¼ cup
canola oil
2
eggs, lightly beaten
3
ripe bananas, mashed
¼ cup
plain yogurt
1 tbsp.
coconut extract
1 tbsp.
Kowalski's Organic Madagascar Vanilla Extract
1 tbsp.
water
½ cup plus 2 tbsp.
shredded sweetened coconut, divided
½ cup
chopped macadamia nuts (optional)
- cooking spray, as needed
2 cups
confectioners' sugar
- freshly grated zest of 1 lime
¼ cup
freshly squeezed lime juice (or more as needed)
Directions
- Preheat oven to 350°.
- In a medium mixing bowl, whisk together flour, baking soda and salt.
- In a large mixing bowl, whisk together next 8 ingredients (through water).
- Add flour mixture to wet ingredients. Using a silicone spatula, gently fold dry ingredients into wet ingredients until just moistened (lumps and chunks of banana may remain).
- Add ½ cup coconut and macadamia nuts; gently stir into batter.
- Lightly spray a 9x5" loaf pan with cooking spray; line bottom and long sides with parchment paper.
- Scoop batter into prepared pan; sprinkle with remaining coconut.
- Bake in preheated 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.
- Remove pan from oven; cool loaf in pan for 10 min.
- Remove loaf from pan and transfer to a wire rack to continue cooling.
- In a small mixing bowl, combine confectioners' sugar and zest; stir in just enough lime juice to make a smooth, very thick glaze with a drizzling consistency.
- Drizzle glaze over warm loaf 1-2 times; let cake cool completely (2-3 hrs.).
- Drizzle cake with remaining glaze; let glaze set before slicing and serving.
