Coconut Banana Bread w/ Lime Glaze

My mother likes to eat bananas just as they're coasting from raw to ripe - in other words, she usually manages to eat only 2-3 out of a bunch before the rest are too ripe for her taste. Inevitably, the rest languish away. In the past I've just thrown them into a smoothie if I notice them in time, but this time, I decided to do some serious research into a go-to banana bread recipe. This was adapted from a myrecipes.com page, and I have to say, the sweet lime glaze certainly adds a nice accent!

• 9" x 5" loaf pan
• 2 cups flour
• 3/4 tsp baking soda
• 1/2 tsp salt
• 2/3 cup sugar
• 1/4 cup butter, softened
• 2 large eggs
• 1-1/2 cups mashed ripe banana (about 3 bananas)
• 1/4 cup plain yogurt
• (optional) 3 tbsp dark rum or 1 tbsp molasses
• 1/2 tsp vanilla extract
• 1/2 cup flaked coconut + extra for garnishing

Glaze:​

• 1/2 cup powdered sugar
• 1-1/2 tbsp fresh lime or lemon juice

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1. Preheat oven to 350 F.
2. Combine flour, baking soda, and salt, stirring with a whisk.
3. Beat the sugar and butter in a large bowl at medium speed until well blended. Add eggs, one at a time, beating well after each addition.
4. Add banana, yogurt, rum or molasses, and vanilla. Beat until blended.
5. Add flour mixture, beat at low speed just until fully blended. Stir in the flaked coconut.
6. Spoon into the loaf pan and sprinkle with some extra coconut. Bake for 1 hour or until wooden pick inserted into center comes out clean.
7. Cool in pan for 10 minutes on a wire rack, remove from pan. Combine powdered sugar and lime juice, stirring with a whisk, and drizzle over warm bread. Cool completely on wire rack.

Notes: The amount of banana you can throw in there is somewhat forgiving - I threw in 4 bananas, and didn't bother measuring how much there was except to ensure that it was at least 1.5 cups. I also sort of eyeball the time - depending on what pan you use (the first time I made this was in a much larger pan) it may take much less than 1 hour to finish. My rule of thumb is that it should turn golden, but it should not start to brown. Try the toothpick trick every 5 minutes after the 40 minute mark to test its doneness.