This easy Healthy Tropical Banana Bread, with amber rum, coconut and lime glaze really gives this quick banana bread a depth of flavor and truly balances the banana. If you are looking for a coconut banana bread recipe, without an overpowering banana flavor, then this is the one! * Rum extract can be substituted for rum
3tablespoonsamber rum* or substitute 1 teaspoon rum extract for non-alcoholic version and add additional amounts of liquid (see variations and substitutions)
½cupflaked sweetened coconut
1 ½tablespoonsfresh lime juice
sweetened coconut flakes (if desired)
lime zest (if desired)
Preheat oven to 350° F (175 degrees C) and spray a loaf pan with non-stick cooking spray.
Combine dry ingredients (flours, baking soda, and salt) in a medium bowl, stirring with a whisk.
In a large mixing bowl, beat butter and brown sugar with an electric mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended.
Add flour mixture to banana mixture; beat at low speed just until moist. Stir in ½ cup coconut.
Pour batter into prepared loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut, if desired.
Bake at 350° F for 55-60 minutes (I cooked it 10 minutes longer, as it wasn’t quite done) or until a cake tester/wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan.
In a small bowl, combine powdered sugar, lime juice, and zest stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.
Garnish with additional coconut flakes and lime zest, if desired.
*See post contents for important recipe information and tips!