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Epicurious

Coconut Ginger Banana Bread

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Photo by I Can't Believe It's Not Butter!®

TIP: To ripen bananas quickly, put unpeeled bananas on baking sheet and bake at 350° 15 to 20 minutes or until skins have blackened. Slice skins open and scoop out banana.

Recipe information

  • Total Time

    1 hour 15 minutes

  • Yield

    14 servings

Ingredients

3 large ripe bananas*, mashed, (1-1/2 cups)
1 cup I Can't Believe It's Not Butter!® Spread
3/4 cup light brown sugar, firmly packed
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup toasted sweetened flaked coconut
2 tablespoons finely chopped crystallized ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt

Preparation

  1. For the banana bread

    Step 1

    Preheat oven to 350°. Brush 9 x 5-inch loaf pan with additional I Can't Believe It's Not Butter!® Spread; set aside.

    Step 2

    Combine mashed banana, I Can't Believe It's Not Butter!® Spread, brown sugar, eggs and vanilla in large bowl with wooden spoon. Stir in remaining ingredients and spoon into prepared pan*.

    Step 3

    Bake 1 hour to 1 hour 10 minutes until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely.

  2. For the glaze

    Step 4

    For a delicious Lime Glaze, combine 1-1/2 cups confectioners sugar, 1 Tbsp. melted I Can't Believe It's Not Butter!® Spread, 4 to 5 tsp. warm water and 1 tsp. grated lime peel in small bowl. Spread over top of cooled banana bread.

TagsBreadAmericanCoconutFruitBananaSnackNut FreeEasyBakingEpicurious

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