Coconut Banana Bread w/Lemon Glaze

I made this bread last week and posted it on my Instagram with the above picture. Unfortunately it was pretty much gone by the time I had thought about taking a decent picture with a real camera. But I think all you need to know is that this bread is amazing. The coconut is such a welcome addition to the traditional banana bread. There is just enough coconut where you can taste it, but it is not overwhelming. And I must add that the lemon glaze is the perfect addition. It's amazing that these 3 flavors work so well together. The bread is delicious hot out of the oven, but we also liked toasting it the next day. Toasted coconut? Yes please.

2 C flour
3/4 tsp baking soda
1/2 tsp salt
1 C sugar
1/4 C (4 Tbs) real butter, softened
2 large eggs
1 1/2 C mashed ripe bananas (about 3-4 large bananas)
1/4 C plain yogurt
3 Tbs milk
1 tsp vanilla extract
1/2 C coconut

Topping : 2 Tbs additional coconut
Glaze: 1 C powdered sugar whisked with 2 Tbs fresh lemon juice

Preheat oven to 350 degrees. Whisk flour, baking soda, and salt together and set aside. In a large mixing bowl, beat butter and sugar until blended.  Add eggs and beat to combine.  Add banana, yogurt, milk, and vanilla.  Beat until blended. Add flour mixture and beat at a low speed until just combined.  Stir in 1/2 C coconut.

Pour batter into a 9×5″ loaf pan that has been sprayed with non-stick spray.  Sprinkle additional 2 Tbs coconut on top. Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean. Note: Check bread after about 40 minutes.  If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil.  Continue baking until done.

When done, remove pan from oven.  Let cool on a cooling rack for about 10 minutes and then carefully remove from pan.  Whisk powdered sugar and lime juice together for the glaze and then drizzle over top.    Cool for another 15 minutes before slicing.

*Slightly adapted from Our Best Bites