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Hurricane Banana Bread

When a hurricane/tropical storm whipped through our banana trees, scattering ripe bananas on the ground (you know, the ones I wasn’t able to pick because the driving winds and rain from the storm didn’t exactly bode well for anyone foolish enough to try to climb a ladder to pick them…), I needed to come up with a way to use them before they spoiled. When it comes to bananas, it’s actually pretty much a no-brainer in our house: banana bread is the clear choice. So, I pulled out my husband’s favorite recipe from Cooking Light, Coconut Banana Bread with Lime Glaze.

Coconut Banana Bread with Lime Glaze


2 cup flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

1/4 cup butter, softened

2 large eggs

1-1/2 cups mashed ripe bananas

1/4 cup plain low-fat yogurt (I like Greek yogurt)

3 tablespoons dark rum

1/2 teaspoon vanilla extract

1/2 cup flaked sweetened coconut

Cooking spray

1 tablespoon flaked sweetened coconut

1/2 cup powdered sugar

1-1/2 tablespoons fresh lime or lemon juice


  1. Preheat oven to 350 degrees

  2. Lightly spoon flour into dry measuring cups; level with knife. Combine flour, baking soda, and salt, stirring with a whisk.

  3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at LOW speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9x5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350 degree for 1 hour or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

It’s a good thing it’s easy to make, because it never lasts long around our house. I’m not sure, but the dark rum might be one of the reasons half the loaf is gone before it’s completely cooled…

This is a quick and easy recipe that tastes like the tropics. How do you like your banana bread: toasted or not toasted?

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