Pina Colada Banana Bread with Coconut Cream Glaze
A taste of the tropics for breakfast, this Pina Colada Banana Bread is topped with a coconut cream glaze.
Servings: 10 servings
Ingredients
- 1 cup granulated sugar
- 1/4 cup butter softened
- 1 2/3 cups mashed ripe banana about 3 bananas
- 1/4 cup coconut milk
- 1/4 cup crushed pineapple drained
- 2 large eggs
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup shredded coconut
- 1 tablespoon lime zest
- Cooking spray
- 1/2 cup coconut cream
- 2 tablespoons confectioners' sugar
- 1 tablespoon lime juice
- 1/2 cup toasted 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.
Nutrition
Serving: 0g | Calories: 371kcal | Carbohydrates: 55g | Protein: 5g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 44mg | Sodium: 294mg | Potassium: 280mg | Fiber: 2g | Sugar: 30g | Vitamin A: 220IU | Vitamin C: 5.5mg | Calcium: 18mg | Iron: 2.1mg