Sorry for the lack of updates recently, been too busy during the holidays season :S.
Here’s a really interesting recipe to kick off the new year!

PREP TIME: 25 Min
BAKE TIME: 1 Hr
READY IN: ~ 1 Hr 25 Min
SERVINGS: 12

INGREDIENTS FOR THE BREAD

* 2 cups flour
* 3/4 tsp baking soda
* 1/2 tsp salt
* 1 cup sugar
* 1/4 cup softened butter
* 2 eggs
* 1/2 tsp vanilla extract
* 1/4 cup sour cream (low fat)
* 3 ripe smashed bananas
* 3 tbsp dark rum (apple juice will work if you prefer it non-alcoholic)
* 1 lime zested
* 1/2 cup flaked coconut

INGREDIENTS FOR THE GLAZE

* 1/2 cup powdered sugar
* 2 limes worth of juice

DIRECTIONS

1. Preheat the oven to 350°F.

2. Coat a 4×8 inch loaf pan with butter to grease it.

3. Beat butter and sugar until well combined. Add bananas, sour cream, rum, vanilla and the zest of a lime (use the smallest holes on a grater to get just the bright green part off the lime) and combine well.

4. Add flour, soda and salt and mix well. Stir in in 1/3 cup of the coconut while saving a little for the top.

5. Pour the mix into prepared pan and sprinkle the top with the remaining coconut.

6. Bake for about 1 hour. Check if the loaf is ready by inserting a toothpick. If it comes out clean, it’s ready to be taken out of the oven.

7. While the bread is baking, get all the juice from 2 juicy limes (you can use more for a more zesty taste). Add powdered sugar and whisk together. To avoid the powdered sugar being lumpy, run it through a sieve first.

8. When the bread is done, let it cool in the pan for about 10 minutes. Place it on a cookie sheet with edges, lined with aluminum foil, so your juice isn’t going to run off onto the counter. Use a fork or toothpick to make a few holes over the warm bread before pouring the glaze on top. Let it sit for a while to absorb the glaze.

9. Remove the banana bread from the glaze pan and serve!

Modified from a recipe at The Kitchenettes