Toasted Coconut Banana Bread with Vanilla Toasted Coconut Glaze

If you’ve been reading my blog at all, you know I love toasted coconut. You probably know that I love pretty much anything that has sugar in it.

I also love banana bread.

TCBB2

Banana bread baking in the oven is pretty much the best smell in the world to me. Add some toasted coconut in there? Out of this world.

I’m not into fake banana flavour. I can’t do banana medicine. Banana candies. Banana pudding mix. Even fresh bananas aren’t my favourite — I eat them — and other healthy things — to offset some of the naughty things I eat when my kid is sleeping.

But cooked, caramelized banana flavour? Delish. I can do that any day.

TCBB1

If you’re not into coconut, it would be super easy to leave the coconut and extract out of this bread and just have plain banana bread. It would still be incredibly tasty.

TCBB3

 

Toasted Coconut Banana Bread with Vanilla Toasted Coconut Glaze

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 10 minutes

Yield: 16 slices

Moist banana bread with tons of toasted coconut flavour! Made healthier by adding yogurt and whole wheat flour.

Ingredients

  • 3 large bananas, very ripe (I like to keep mine in the freezer and save myself some mashing)
  • 1/2 cup plain low-fat yogurt
  • 1 tsp coconut extract
  • 2 tsp vanilla extract
  • 2 eggs
  • 1 cup sugar
  • 2 cups whole wheat (or all-purpose) flour
  • 3/4 tsp baking soda
  • pinch of salt
  • 1/2 cup toasted coconut
  • For the glaze:
  • 1/2 cup toasted coconut
  • 3-4 tbsp milk
  • 1/2 cup icing sugar

Instructions

  1. Preheat oven to 350 degrees F and lightly grease a 9x5" loaf pan. Set aside.
  2. In a large bowl, mash bananas. Add yogurt, extracts and eggs and whisk until combined. Add sugar and whisk until combined.
  3. Add flour, baking soda, salt and coconut and whisk until combined, being careful not to overmix.
  4. Pour into prepared loaf pan.
  5. Bake for 30 minutes. Remove from oven and cover with tin foil that has been sprayed with non-stick spray. Bake another 25-30 minutes until a toothpick comes out clean.
  6. For the glaze:
  7. In a food processor or Magic Bullet, grind coconut until a fine powder. To the food processor, add milk and puree until smooth. Add icing sugar and puree again until smooth. If glaze is too thick, add 1 tsp milk. If too thin, add a couple tablespoons icing sugar.
  8. Pour over slightly cooled bread and allow to set.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.thereciperebel.com/toasted-coconut-banana-bread-with-glaze/

Adapted from Cooking Light.

, , , , ,

15 Responses to Toasted Coconut Banana Bread with Vanilla Toasted Coconut Glaze

  1. Candee May 20, 2014 at 5:55 pm #

    I baked this today and it is absolutely delicious. I substituted 1/2 brown sugar for 1/2 of the white sugar but otherwise I followed the recipe exactly. Turned out so pretty and very tasty!!! Thank you for the wonderful recipe :)

    • Ashley May 20, 2014 at 8:02 pm #

      I’m glad you like it Candee! It’s always nice to hear how recipes turn out for others!

  2. myra April 21, 2014 at 8:26 am #

    Never backed before but this makes me want to start

    • Ashley April 21, 2014 at 7:08 pm #

      It’s not too hard — you should definitely give it a try!

  3. threekidsandafish April 7, 2014 at 7:35 am #

    I love banana bread and what a creative idea with the toasted coconut glaze, looks so good!
    Checking this out from marvelous mondays :-)
    Cathy

    • Ashley April 7, 2014 at 6:29 pm #

      Thanks for visiting! I’m a little obsessed with toasted coconut :)

  4. Laura@Baking In Pyjamas April 7, 2014 at 2:51 am #

    I love banana bread but not so much the actual banana, I’m always on the hunt for new ways to bake banana bread. This looks delicious, what brand of coconut extract do you use? I’m on the hunt or some for a cake I’m making soon. Visiting from Marvelous Monday link Party. I co-host Sweet and Savoury Sunday and would love for you to link up with us. Have a great week!

    • Ashley April 7, 2014 at 6:31 pm #

      Thanks! I will have to stop by! I use clubhouse for pretty much everything — nothing fancy :)

  5. GG April 6, 2014 at 1:43 pm #

    I always buy too many bananas so I am glad to have this recipe. The loaf in your photo looks absolutely delicious and it will be nice to add a twist to my usual banana bread. Thank for your sharing!

    • Ashley April 6, 2014 at 1:56 pm #

      No problem — thanks for visiting!

  6. Hanna April 3, 2014 at 10:17 am #

    I am drooling. No joke. I love this. And you have brilliant photography skills :)

    • Ashley April 3, 2014 at 12:27 pm #

      Aw, thanks so much! I’ve come a long way but still have a ways to go :) I’m glad you stopped by!

  7. Jeanie April 2, 2014 at 11:11 am #

    This sounds amazing!! I love coconut and will have to try this!!

    • Ashley April 2, 2014 at 5:45 pm #

      Please do! And let me know what you think :)

Trackbacks/Pingbacks

  1. Strawberry S’more Enchiladas with Warm Vanilla Sauce | The Recipe Rebel - April 19, 2014

    […] at meal times. One day when I was on Spring Break, I opened the fridge to find Nanaimo Layer Cake, Toasted Coconut Banana Bread, a bunch of condiments, milk, eggs and […]

Leave a Reply

CommentLuv badge