Banana Coconut Lime Bread

For the bread:

  • 3/4 cup unsweetened, grated coconut
  • 3/4 cup packed brown sugar
  • 1/2 cup unsalted butter, softened
  • 2 eggs, lightly beaten
  • 3 ripe bananas, mashed
  • 2 Tbsp milk or yogurt
  • 1 1/2 tsp fresh ginger, grated
  • 2 Tbsp fresh lime juice
  • 1/2 tsp salt
  • 2 cups unbleached flour
  • 1 tsp baking powder

For the glaze:

  • 4 Tbsp melted butter
  • Zest & juice of one lime
  • Confectioners sugar

Preheat the oven to 350°F and butter a 9″x3″x5″ loaf pan.  Toast the coconut in a small dry skillet over medium heat, stirring constantly until golden.  Coconut burns fast, so be careful and remove it from the hot pan to cool immediately.  In a large mixing bowl, cream the butter and sugar, stir in the eggs, milk/yogurt and lime juice.  Add the banana, grated ginger and toasted coconut, mix well.  In a separate bowl combine the flour, baking powder and salt.  Add to the wet ingredients and mix together until completely blended.  Pour batter into the prepared loaf pan and bake for about an hour.  Test with a toothpick to be sure center to bread is baked before removing from the oven.  Let cool on a wire rack for about 10 minutes before removing from pan.

Combine the melted butter, lime juice and zest in a small bowl.  Add enough sugar to thicken it, stirring until smooth.  Pour the glaze over the warm bread and serve.

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