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Hurricane Ridge Banana Bread

Prep time
1 1⁄2 hours
Baked goods
Special Diets

Printed with permission from


“The lime glaze is key to the scrumptiousness of this banana bread, so don’t even think about leaving it out. I even kept the extra to smear on each slice for an extra punch. I’m crazy like that.” - Giao


2 cflour (all-purpose)
3⁄4 tbaking soda
1⁄2 tsalt
1 csugar (granulated)
1⁄4 cbutter (softened)
2 eggs (large)
1 1⁄2 cbananas (ripe and mashed)
1⁄4 cyogurt (plain, low-fat)
3 Tdark rum
1⁄2 tvanilla
1⁄2 ccoconut (flaked, sweetened and toasted)
1⁄2 cwalnuts (toasted)
  cooking spray
1 Tsweetened coconut (flakes)
1⁄2 cpowdered sugar
1 1⁄2 Tlime juice (fresh)


Preheat oven to 350°. Sift flour, baking soda, and salt. Set aside.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in toasted coconut and walnuts.

Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.