A taste of the tropics for breakfast, this Pina Colada Banana Bread is topped with a coconut cream glaze.
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Bread, Breakfast, brunch
Cuisine: American
Keyword: chocolate banana bread
Servings: 10servings
Calories: 371kcal
Author: Kellie
Ingredients
1cupgranulated sugar
1/4cupbuttersoftened
1 2/3cupsmashed ripe bananaabout 3 bananas
1/4cupcoconut milk
1/4cupcrushed pineappledrained
2large eggs
2cupsall purpose flour
1teaspoonbaking soda
1/2teaspoonkosher salt
1/2cupshredded coconut
1tablespoonlime zest
Cooking spray
1/2cupcoconut cream
2tablespoonsconfectioners' sugar
1tablespoonlime juice
1/2cuptoasted unsweetened coconut flakes
Instructions
Preheat oven to 350 degrees.
In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy. On low-speed, add the banana, coconut milk, pineapple and eggs mixing until combined.
In a small bowl, whisk together the flour, baking soda and salt. Keeping the mixer on low-speed and slowly add the dry ingredients to the wet ingredients. Beat just until blended. Add the coconut and lime zest and stir briefly.
Pour the batter into a 9×5 inch metal loaf pan coated with cooking spray and bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes on a wire rack. Remove from pan and cool on rack.
While the bread cools, whisk together the coconut cream, confectioners' sugar and lime juice. Pour the glaze over the bread and sprinkle with coconut flakes. Serve immediately.