Banana Coconut Crunch Bread with Coconut Cream Icing

• Vegetarian

• Produce

  • 3 Bananas, ripe medium-sized

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1 (5.4 ounce can Coconut cream

• Baking & Spices

  • 2 cups All-purpose flour
  • 3/4 tsp Baking soda
  • 1 tbsp Confectioners' sugar
  • 3/4 cup Granulated sugar
  • 1/2 tsp Kosher salt
  • 1 1/4 tsp Vanilla, pure

• Nuts & Seeds

  • 1 cup Coconut flakes, sweetened or unsweetened
  • 3/4 cup Coconut flakes, toasted
  • 1 cup Walnuts

• Dairy

  • 6 tbsp Butter, unsalted
  • 2 oz Cream cheese
  • 1/4 cup Greek yogurt, plain
  • 1 tbsp Milk

Found on spoonfulofflavor.com

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup chopped walnuts
• 3 ripe medium-sized bananas, mashed
• 1/4 cup plain Greek yogurt
• 2 eggs, lightly beaten
• 6 tablespoons unsalted butter, melted and cooled
• 1 teaspoon pure vanilla extract
• 1 cup shredded coconut flakes, sweetened or unsweetened
• 1 (5.4 ounce) can coconut cream, chilled overnight
• 2 ounces cream cheese, softened
• 1/4 teaspoon pure vanilla extract
• 1 tablespoon confectioners sugar
• 1-2 tablespoons milk
• 3/4 cup shredded coconut flakes, toasted

Directions

• Preheat oven to 350 degrees F. Butter and flour the bottom and sides of a 9 x 5 inch loaf pan; set aside.
• In a large bowl, whisk together flour, sugar, baking soda, salt and walnuts; set aside.
• Using a hand mixer on medium-low speed, mix together mashed bananas, yogurt, eggs, butter and vanilla in a medium bowl. Gently mix in shredded coconut. Fold banana mixture into dry ingredients until just combined. Transfer batter to prepared loaf pan.
• Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown. Cool in pan for 10 minutes then transfer to a wire rack to cool completely.
• To make the coconut cream drizzle, remove the can of coconut cream from the fridge and flip the can over on the counter. Open the can and remove any liquid that settled on top of the cream. Scoop the thick coconut cream into a medium bowl. Add the cream cheese, vanilla and confectioners’ sugar to the bowl. Using a hand mixer with a clean whisk attachment, whisk together ingredients on high speed until well combined. Slowly add milk, a teaspoon at a time and mix until desired consistency is reached (the mixture should be smooth and spreadable.) Pour or spread icing over the top of the bread, sprinkle with coconut flakes and serve immediately.