I love the Hawaiian Islands. I really do. Especially today with its dreary skies and blustery winds.
Since I’m not there but here, I decided to bring Hawaii into my kitchen with this bread. I think it just might work.
One of the things I loved about our trip last spring was this incredible bread that I enjoyed in a little coffee shop around the corner of our hotel in Maui. It was incredibly flavored with coconut, lime, rum, coconut and macadamias. Let me tell you. I enjoyed it more than once.
This is the result of my efforts to recreate those flavors. I think it comes very close, except that it’s not quite as sweet. That works just fine for me. I’m thinking about adding a half cup of molasses next time just to add an additional depth of flavor. I’ll let you know how that goes.
In the meantime, give this version a try. It works equally well as muffins.
Coconut Lime Banana Nut Bread
1 cup whole wheat blend flour
1 cup all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1 cup coconut sugar
1/4 cup unsalted butter
2-3 mashed very ripe bananas (about 1 1/2 cups)
1/4 cup thickened Greek yogurt
1/2 teaspoon vanilla or rum extract
1/2 teaspoon coconut extract
1/4 teaspoon ground ginger
1 Tablespoon cream of coconut
2 Tablespoons orange juice
1 lime finely zested
juice of 1/2 lime
1 cup finely chopped toasted walnuts
1 cup fresh frozen coconut, 1/4 cup reserved
Glaze: 1 1/2 Tablespoons lime or lemon juice
1/2 limes finely zested
3/4 cup sifted powdered sugar
Preparation: Preheat oven to 350°.Spray a 9 x 5-inch loaf pan with cooking spray.
Combine flours, salt and baking soda in a small bowl; set aside.
Cream butter and sugar at medium speed until well blended. Add in eggs one at a time, beating well after each.
Add in mashed bananas, yogurt, extracts and ginger; mix well at low speed. Add in cream of coconut, orange juice, lime zest and juice of 1/2 lime and mix well.
Stir in toasted walnut and coconut until well blended.
Spoon the batter into the prepared pan and top with 1/4 cup of the reserved coconut.
Bake for approximately 60 minutes.
Prepare the glaze by whisking together the lime juice, zest and the powdered sugar; set aside.
Remove from oven and punch several holes in the top with a skewer. Pour half of the prepared glaze over the bread while it is warm. Let the loaf cool in the pan for 10 minutes on a cake rack. Remove from pan and drizzle with the remaining glaze. Allow to cool completely before slicing.
Options: You can substitute macadamia nuts for the walnuts, but they are quite expensive around here. Dark rum can be substituted for the orange juice, but since I seldom have any, I just use the orange juice.
Adapted from Cooking Light, September 2007