Wednesday, April 10, 2013

Banana Coconut Lime Bread -or- Muffins

A friend of mine brought this bread over a few weeks ago and we loved it so much!  I could not wait until I had bananas ready for banana bread so that I could make this recipe.
We go through bananas pretty quickly in our house and when I finally had some ready for banana bread I only had two (half the amount needed).  I decided to make muffins instead so that I could have the banana bread I was craving but only making half the recipe.

**To make a loaf of bread, use the entire recipe.  Coat a 9"x5" bread pan with a light layer of cooking spray and bake at 350 for about 40-60 minutes (until a toothpick comes out of the middle clean).

**To make muffins, make only half the recipe and line 12 muffin tins with liners and fill about 2/3 of the way with batter.  Bake at 350 for 15-20 minutes (until a toothpick comes out of the middle of a muffin clean).

2 C flour
3/4 tsp baking soda
1/2 tsp salt
1 C sugar
1/4 C butter, softened
2 large eggs
1 1/2 C mashed, ripe bananas (about 4 large bananas)
1/4 C sour cream or plain yogurt (I used sour cream)
3 TBSP milk or apple juice (I used milk)
1 tsp vanilla
1/2 C coconut flakes

2 TBSP coconut clakes
1/2 C powdered sugar
1 1/2 TBSP lime juice
lime zest (1 small lime) - optional

Preheat oven to 350.
Prepare the bread pan or muffin tin, depending on whether you are making bread or muffins.
Beat the sugar and butter until blended in a kitchen aid or with a hand mixer.
Add the eggs and beat until combined again.
Add the banana, sour cream/yogurt, milk/apple juice, and vanilla.
Beat until creamy.
Add the flour, baking soda, salt, and coconut flakes and beat on a low speed until all the ingredients are just combined (do not over beat).
Pour the batter into the applicable pan.
Sprinkle the additional 2 TBSP of coconut on the top of the bread or muffins.
Bake according to the directions above - once again, depending on whether you are making muffins or a loaf of bread.
In a separate bowl, whisk together the powdered sugar, lime juice, and lime zest until it is smooth.
Let the bread/muffins cool on a cooling rack for about 10 minutes before removing it from the pan.
Once it is removed, drizzle the lime glaze over the top.
Let it sit for about 15 minutes before cutting and serving (if you can wait that long).

* This recipe is from

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