Krista’s Coconut Banana Bread with Coconut Lime Sauce – SRC

This is a GREAT way to make a “come back”!

I’ve been MIA from the blog world for way too long, but now . . . I’m baaaaaaack!

YIKES!

This is the 1st Anniversary of “Thru The Bugs On My Windshield”. It’s hard to believe it has been a whole year since my wonderful friend, Alta, talked me in to this. Although I’m not really sure whether to thank her or send her a bill.

Truly, I have to thank her. This has been a great journey and it is not over by a long shot.

This is also the first post of “The Secret Recipe Club” (SRC). Many of us have gotten together and, not unlike a Secret Santa many of us threw our names into a hat and we given a secret recipe. Secret is that we don’t know who got our recipe to make.

I can only hope that the person who got my name loved the recipe they chose as much as I love mine. You see, I had already seen this recipe and had bookmarked it to make. Lo and behold, it is the one that I drew! I couldn’t be happier or more pleased with the results.

My recipe came from Meet the Swans. It’s a great food blog, along with great ideas for around the home and weddings. Brett and Krista would love for you to stop by and check them out.

This recipe began as Krista’s Coconut Banana Bread with Coconut Lime Sauce. The end result for me is not a huge deviation from Krista’s. One significant change, however, is that she used a lime sauce from Pampered Chef products. Since this wasn’t something I had on hand, I made a powdered sugar glaze.

The finished product is Ah-mazing! This will be a “go to” recipe for me way into the future. It’s quick, easy, beautiful, moist and OH so tasty! You’ve just got to try this. I know you will agree.

Or else I’ll send Guido over.

Coconut Banana Bread with Coconut Rum Lime Glaze

1/4 cup Butter
1 cup Sugar
2 whole Eggs
1 1/2 cups ripe Bananas, mashed (about 3 bananas)
1/3 cup plain Low or No-Fat Greek Yogurt
1 tsp Rum or Rum Extract (I used the real hooch)
1 tsp Vanilla Extract (again, I used my homemade vanilla made from vodka and vanilla beans. Real hooch.)
2/3 cup flaked sweetened Coconut
3/4 tsp Banking Soda
1/2 tsp Salt
2 cups All-Purpose Flour

Cream butter and sugar then beat in eggs, one at a time. Add banana, yogurt and hooch, er, uh extracts. Beat until well blended. Stir in coconut and all dry ingredients until just blended. Don’t over stir.

Sppon batter into a well-greased loaf pan. Bake at 350 degrees for about an hour, or until toothpick comes out clean from the middle of the bread. Cool in the pan for 10 minutes or so, then transfer to serving plate.

Coconut Rum Lime Glaze

3 cups Powdered Sugar
1 tsp Vanilla Extract
1 tsp Rum or Rum Extract
3 Tbsp fresh squeezed Lime Juice
Milk to get glaze to the right consistency

Mix all ingredients except milk in a medium bowl. Add milk until it becomes a thick but smooth glaze. Set aside.

Toast coconut under the broiler until just browned. Set aside.

Zest the lime. Set aside.
Drizzle glaze over bread. Top with toasted coconut and lime zest.

Now all you need is some sun, a white sandy beach and a little umbrella!

But, if you don’t have that, this recipe will work just fine.

Puttin’ the lime in da coconut . . .
Suz

If you want to check out the other secret recipes, take a look below.

You can purchase high-resolution photos of pictures from this blog and other images here. They make great kitchen decor and gifts. Also, the notecards are great for sharing recipes! More added every week.

Thru The Bugs On My Windshield by V. Suzanne Collier is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 United States License.
Based on a work at www.txcolliers.smugmug.com/Lifes-Highway.

Tagged as: baking, banana, bananas, Bread, breakfast, cake, coconut, dessert, food, glaze, lime, quick bread, recipe, rum, Secret Recipe Club, SRC