Lemon Banana Bread
Make this delicious coconut bread recipe with tasty lemon glaze - it's moist and yummy and perfect for any occasion!
Servings 10 pieces
Calories 307kcal
Ingredients
- 2 cups all-purpose flour I use 1 C white and 1 C wheat flour
- 3/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup butter softened, about 4 Tbs
- 2 eggs large
- 1 1/2 cup banana(s) about 4, ripe, and mashed
- 1/4 cup sour cream or plain yogurt
- 3 T milk
- 1 teaspoon pure vanilla extract
- 1/2 cup shredded coconut unsweetened
Topping
- 2 T shredded coconut unsweetened
Glaze (whisk together)
- 1/2 cup powdered sugar
- 1 1/2 T lemon juice
Instructions
- Preheat oven to 350F.
- Whisk flour, baking soda, and salt together and set aside.
- In a large mixing bowl, beat butter and sugar until blended. Add eggs and beat to combine.
- Add banana, sour cream or yogurt, apple juice (or milk), and vanilla. Beat until blended.
- Add flour mixture and beat at a low speed until just combined.
- Stir in 1/2 C coconut.
- Pour batter into a bread pan that has been sprayed with non-stick spray. Sprinkle additional 2 Tbs coconut on top.
- Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean. Note: Check bread after about 40 minutes. If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil.
- Continue baking until done. When done, remove pan from oven.
- Let cool on a cooling rack for about 10 minutes and then carefully remove from pan.
- Whisk powdered sugar and lime juice together for the glaze and then drizzle over top.
- Cool for another 15 minutes before slicing.
Nutrition
Serving: 1slice | Calories: 307kcal | Carbohydrates: 54g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 271mg | Potassium: 163mg | Fiber: 2g | Sugar: 32g | Vitamin A: 230IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 2mg