Coconut Banana Bread is perfect for anyone who wants to expand their banana bread horizons! The tangy lime glaze cuts the sweetness of the bread and adds a nice citrus kick!
For the bread:
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ¼ cup softened butter
- 2 large eggs
- 3½ very ripe bananas, mashed
- ¼ cup plain greek yogurt
- 3 tablespoons lime juice
- ½ teaspoon vanilla extract or vanilla bean paste
- ½ cup + 1 tablespoon unsweetened organic coconut flakes, divided (I love this kind the most!)
- 1 teaspoon coconut extract
- 1 teaspoon lime zest
For the glaze:
- ½ cup powdered sugar
- 1½ tablespoons freshly squeezed lime juice
- Preheat oven to 350° and grease a 5-inch loaf pan. Set aside.
- In a medium sized bowl whisk together the flour, baking soda, and salt.
- Place sugar and butter in an electric mixer or large bowl and beat together until well combined. Add in the eggs one at a time, beating well after each one.
- Add the banana, yogurt, lime juice, and vanilla, and beat until incorporated.
- Gradually add in the dry ingredients and beat at a low speed until just blended.
- Fold in the ½ cup of coconut.
- Spoon mixture into the loaf pan and sprinkle the top with the extra 1 tablespoon coconut. Bake at 350° for 1 hour, or until a toothpick comes out clean.
- For the glaze, mix together powdered sugar and lime juice with a whisk and set aside until the bread has baked.
- Cool for 10 minutes in a pan on a wire rack before removing your bread from the pan.
- Drizzle glaze over warm bread, then let cool completely on a wire rack before digging in. Enjoy!
I hope you’ll try this recipe out whenever you feel like doing something a little different with your ripe bananas 🙂 This was a hit with everyone who tasted it, and it’s a perfect pre-summer treat to enjoy for a snack or for breakfast.
Hopefully everyone had a fun day whether coupled up or single — I always liked Valentine’s Day because it encourages people to express love (something everyone should do everyday, but this is a good place to start) and it’s probably the best aesthetic holiday… ever? I spent most of my day baking (these amazing linzer cookies above!) and wrapping gifts, but I had time to make a few homemade Valentine’s cards for some neighbors, relatives, and friends.
Ok… maybe they’re more like anti-Valentines, but you get the picture. We’ve all got a good sense of humor around here 🙂 I use very simple, accessible supplies when crafting cards such as these. All you need is:
- Card stock
- Scissors and x-acto knife
- Patterned paper
- Mini doilies
- Glue stick
- Stamps & Ink Pad, if desired
- Magazines (I love & always use vintage magazines — I tend to find them in antique stores or library magazine exchange racks)
Now for the cookies…. these Raspberry Linzer cookies are some of my favorite cookies of all time. I usually reserve them only for Christmas, but since Valentine’s Day calls for some special treats I dug out some heart-shaped cookie cutters and went to town. These are gooey in the center, tart and sweet, and so so pretty dusted with powdered sugar & glistening with jam! While they’re pretty easy to make, I don’t know why I don’t do it more often.
- 3 sticks of butter at room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 1/2 cups flour
- 1/4 tsp salt
- 3/4 cup seedless raspberry jam or good raspberry preserves
- Preheat the oven to 350°
- Cream the butter and sugar together in an electric mixer and add the vanilla
- Sift together flour and salt in a large bowl and add it to the butter/sugar mixture, mixing until a dough forms
- Dump the dough out onto a floured board and shape into a disk. Wrap in plastic and chill for 30 minutes
- Roll the dough out and begin cutting rounds or hearts (whichever shape you desire). For the bottoms, just press your cookie cutter into the dough as usual. For the tops, you may need to double up on cutters — using a smaller one in the center in order to form a hole for the jam.
- Place all of your cookies on a baking sheet and chill for 15 minutes
- Bake the cookies for 20 to 25 minutes, or until the edges turn golden
- Allow cookies to cool
- Spread your jam or preserves on the flat side of each bottom half
- Sift confectioner’s sugar over each top half, then press your cookies together to form a little jam-cookie sandwich
Voilà! A simple but delightful treat. You may use any kind of jam or preserves you prefer, but I always stick with raspberry because I think it really complements the simple, buttery flavor of the cookie dough. Enjoy!