Coconut Banana Bread with Lime Glaze

I am not a huge fan of banana bread, so when I found myself with an excess of over ripe bananas I wasn't sure what to make. I decided to try and look for something so different that it would win me over. When I saw this recipe I knew it was worth a try.

Frankly anything with coconut is usually a winner, but the lime and banana mix I was a little wary about. Let me tell you it was wonderful, sinfully delicious. All the flavors worked beautifully together and I especially loved the crunch sweet top. So if you aren't a prude in the kitchen I suggest you try this, you will not be disappointed!

Coconut Banana Bread with Lime Glaze

adapted from Cooking Light

2 cups all-purpose 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 banana (about 3 bananas)

1/4 cup plain low-fat yogurt

3 tablespoons apple juice

1/2 teaspoon vanilla extract

1/4 tsp almond extract

3/4 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

Preheat oven to 350°.

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

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, apple juice, and vanilla and almond extracts; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut.

Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan.

Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool bread completely on wire rack.