This is my first Toronto March, and so I expected what Toronto had been giving us all winter: 31 additional days of November. Happily for me, Monday was -20 with windchill and today was +15, and so the start of March has felt like getting several new months in one. Now that we’re out of the fall and firmly settled in the awkward annual winter-spring standoff, Banana Lime Bread may be what your season-shocked body needs.
Cozy banana, tangy lime and the sweetness of coconut, brown sugar and rum? That’s a cocktail you can break out on a Monday morning at the office. I ate it standing at the window, looking at the lake and tricking myself into summer with memories of last year’s beach holiday. (I didn’t eat all of it – Dave helped! But 48 hours later, there aren’t even crumbs.)
Banana Lime Bread
3/4 cup brown sugar, packed
1/2 cup margarine or softened butter
2 eggs, lightly beaten
1 cup mashed bananas
3 tbsp milk, soy milk, or plain yogurt
1 tbsp lime juice
1/2 tsp salt
1/2 tsp ground ginger
3/4 cup unsweetened grated coconut, toasted
2 cups flour
1 tsp baking powder
1/4 cup brown sugar
1 tbsp margarine or butter
1 tbsp rum
3 tbsp lime juice
1/4 unsweetened grated coconut, toasted
1. In a bowl, cream sugar and margarine/butter. Stir in eggs, bananas, milk/yogurt, & lime juice. Add salt, ginger, & coconut; mix well.
2. In a separate bowl, combine flour and baking powder. Add to wet ingredients & mix until smooth. Pour batter into a buttered 9x5x3 loaf pan and bake @ 350 for an hour, or until a knife comes out clean.
3. Cool for 10 minutes before removing from pan. While it’s resting –>
4. Combine brown sugar, butter, rum & lime juice in a small saucepan on low heat, stirring constantly until it becomes a thin syrup (~5 minutes). Pour glaze over loaf, and use a spoon to coat the sides. Sprinkle toasted coconut over top.