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
Preheat oven to 350°. Spray a loaf pan with non-stick cooking spray
Combine flours, baking soda, and salt, stirring with a whisk.
Place brown sugar and butter in a large bowl; beat with a 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; beat at low speed just until moist. Stir in ½ cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut, if desired.
Bake at 350° for about 1 hour (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.
Combine powdered sugar, lime juice, and zest stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.
📖 Variations*Note: You can substitute 1 teaspoon rum extract for the amber rum if you prefer a non-alcoholic version. It's available at most grocery stores. However, you'll need to substitute for the remaining amount of liquid with water, white grape juice, pineapple juice or apple juice. (3 tbsps minus 1 tsp) **Note: These loaves freeze well