SooZeQue's Arroyo Lime Coconut Banana Slammin' Bread

OK.... I don't usually ever or actually never have I posted a recipe on my blog, BUT because I've been baking like a mad woman cuz my son is coming into town and I want to send him off with a few days worth of Mom's Cookin' (in the way of Cookies etc) to get him back to Bellingham, Washington (where he took my grandbaby!!! whaawhaa whaa)   I stumbled upon the most fabulous Banana Bread!!!!

Officially now referred to as

SooZeQue's Arroyo Lime Coconut Banana Slammin' Bread

This week I'm a food Artisan - not a welder.  :)

Seriously, this is to die for ~ It's not your typical tasting banana bread ~ it's heaven TRUST ME!

Look, look at the lime glaze dripping off the side - smell the freshness.

 Look closely.... I know you're headed to kitchen as you see this heavenly bounty!

 So I guess you want the recipe, Right.... RIGHT?  Ok Ok tis the beginning of the season and cuz I love ya..... here it is!


SooZeQue's Arroyo Lime Coconut Banana Slammin' Bread
2 Cup all purpose flour
3/4 teas baking soda
1/2 teas salt
1 Cup sugar
1/4 Cup (4 Tbs) real butter, softened
2 large eggs
1 1/2 Cups  mashed ripe bananas (about 4 large bananas)
1/4 Cup sour cream or plain yogurt   (I used that awesome Greek Yogurt)
3 Tbls apple juice or milk*        If you don’t already have some, just use milk!
1 teas vanilla extract
1/2 Cup coconut

 (Nuts are optional)

Topping: 2 Tbls additional coconut
Glaze: 1/2 C powdered sugar whisked with 1 1/2 Tbls fresh lime juice

Preheat oven to 350 degrees. 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 9×5″ loaf pan that has been sprayed with non-stick spray.  Sprinkle additional 2 Tbls coconut on top.

Bake for One (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.   Wrap in waxed paper then in tin foil.

Bon Appetit my Friends! 

An NO it's not fattening!  Seriously!!!