Hot off the press out of the oven comes three miniature Coconut Banana Breads with a Key Lime Glaze. When I get a craving it usually sticks with me for a few days till I get my fix. This is why we have had Key lime cheesecake pops with toasted coconut, Carolina coconut rice and now Coconut Banana Bread. I expect this last recipe to do the trick, which means I will move on to another food craving or desire. This recipe takes us to the Caribbean Key West part of the South. Nothing like a little tropical flavor which had a big impact on Southern cooking to grace itself in the kitchen.

This recipe is suppose to be light; as in calories. Well seeing that I am not a nutritionist or have it in me to count the calories and substantiate this claim, I suspect it is not that light in calories after all. Especially when you don’t follow the light directions. The second line of the directions said, ” Lightly spoon flour into dry measuring cup……………..”. Without thinking I poured the flour into the measuring cup. It was too late to make a change as I had mixed my wet and dry ingredients together before I caught the error that would ultimately make my banana bread a high calorie banana bread. Honestly I need to slow down and reread my directions as I am sure my oversight caused at least a 1/2 pound weight gain for not only me but anyone else who gets to eat my Coconut Banana Bread.

Coconut Banana Bread with Key Lime Glaze was too decandant tasting to be light. It is not easy to make a decadant banana bread either. To me, banana bread signifies healthy bread, not a food that can create a drooling response. This is the second time that I have had this recipe and it will turn any “I don’t like banana bread” phobics into passionate eaters of banana bread, myself included. Well, except the husband whos showed no sign of drooling while looking at it just out of the oven. But I still have a few loaves of this to try and turn him around.

I like my bananas almost unripe. As soon as they start to ripen a good bit, out they go. Not wanting to be guilty of sheer waste, I have a good reason to keep them around allowing them to ripen in the ceramic bowl where they are housed. This bread is easy to make, and is actually better the next day when the flavors have had a chance to ripen and commingle amongst themselves. If you can stand to wait a day to eat some that is. I couldn’t wait. Right out of the oven is the best to me with the next morning the second best time to eat something.

I am becoming a huge fan of using yogurt as the liquid for my baked goods. I just recently made whole wheat apple muffins courtesy of Claudia at Cook Eat Fret. Her recipe included the option of yogurt in lieu of milk. Frankly I don’t understand why, but to me the yogurt makes a moister and lighter less floury bread/muffin. My plan is to continue to test this on other recipes until I hit a snag in the road or a dead end.

The recipe is courtesy of Cooking Light and Southern Living which are sister magazines. The coconut lime glaze really sets this recipe over the top and separates it from all the other banana breads.

Having fun cooking and playing is so good for this old soul. Entering a few contests and groups is a playful addition to my life. Almost kid-like activities and games to look forward to. I need this; the playful aspect. Seeing that I am all about putting more fun back into my life I have decided to enter this in the Banana Bread Bakeoff!, that is being hosted by Not Quite Nigella.

Coconut Banana Bread with Key Lime Glaze

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoonsalt

1/4 cup sweet butter

1 cup granulated sugar

2 large eggs

1 1/2 cups mashed bananas

1/4 cup plain yogurt

3 tablespoons dark rum ( I omitted the rum and added more sour cream)

1/2 teaspoon vanilla (If you omit the rum add 1 teaspoon vanilla)

1/2 cup fresh grated coconut

• Preheat oven to 350 degrees
• Butter 1 large 9×5 loaf pan or three miniature pans
• Combine flour, baking soda and salt in bowl, mix ingredients.
• Place granulated sugar and butter in a large bowl, beat with a mixer or spoon until well blended.
• Add eggs one at a time, beating well after each addition.
• Add banana, yogurt, rum and vanilla; beat until blended.
• Add flour mixture; beat at low speed or by hand until just moist.
• Stir in 1/2 cup coconut.
• Pour mixture in loaf or divide amongst three small pans.
• Bake at 350 degrees for 30-35 minutes or until a wooden pick comes out clean. If baking in a large pan bake for about 1 hour.
• Cool in pan for 10 minutes large or 5 minutes small loaves.
• Remove from pan and place on a wire rack.

Key Lime Glaze

1 tablespoon of coconut flakes

1/2 cup powdered sugar

1 1/2 tablespoon of key lime juice

• Combine ingredients, stirring with a whisk and drizzle over banana breads while still warm.
• Cool completely on wire rack