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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

Need to make a substitution?

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.

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