Your taste buds will believe you are relaxing on a Caribbean beach sipping a tahini shake.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 40 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 8 |
| Yield: | 1 9×5-inch loaf |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup white sugar
- ¼ cup sweet butter, softened
- 2 large eggs
- 1 ½ cups mashed bananas
- ¼ cup plain yogurt
- 3 tablespoons dark rum
- ½ cup grated fresh coconut
- ½ cup powdered sugar
- 1 ½ tablespoons Key lime juice
- 1 tablespoon coconut flakes
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×5-inch loaf pan.
- Mix flour, baking soda, and salt together in a bowl.
- Beat sugar and butter together in a large bowl with an electric mixer until smooth and well blended. Add eggs, one at a time, beating well after each addition. Add bananas, yogurt, and rum; beat until blended. Add flour mixture and beat on low speed or by hand until just moist. Stir in fresh coconut and pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool in the pan for 10 minutes.
- Meanwhile, whisk together powdered sugar, Key lime juice, and coconut flakes for glaze in a bowl. Drizzle over warm bread.
- Remove warm bread from the pan and place on a wire rack. Drizzle glaze over top and allow to cool completely before cutting, about 30 minutes.
- If you’d like to omit the rum, you can substitute 3 tablespoons plain yogurt plus 1/2 teaspoon vanilla.
- You can use 3 mini loaf pans instead of one 9×5-inch loaf pan. Bake mini loaves for 30 to 35 minutes.
Nutrition Facts
| Calories | 407 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 8 g |
| Sodium | 371 mg |
| Sugars | 39 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |