A taste of the tropics for breakfast, this Pina Colada Banana Bread is topped with a coconut cream glaze.
Course: Bread, Breakfast, brunch
Keyword: chocolate banana bread
1 2/3cupsmashed ripe bananaabout 3 bananas
2cupsall purpose flour
1/2cuptoasted unsweetened coconut flakes
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.