PINA COLADA BANANA BREAD WITH COCONUT CREAM GLAZE

PINA COLADA BANANA BREAD WITH COCONUT CREAM GLAZE 1 cup granulated sugar 1/4 cup butter softened 1 2/3 cups mashed ripe banana about 3 bananas 1/4 cup coconut milk 1/4 cup crushed pineapple drained 2 large eggs 2 cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon kosher salt 1/2 cup shredded coconut 1 tablespoon lime zest Cooking spray 1/2 cup coconut cream 2 tablespoons confectioners' sugar 1 tablespoon lime juice 1/2 cup toasted unsweetened coconut flakes Preheat oven to 350 degrees. In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy. On low-speed, add the banana, coconut milk, pineapple and eggs mixing until combined. In a small bowl, whisk together the flour, baking soda and salt. Keeping the mixer on low-speed and slowly add the dry ingredients to the wet ingredients. Beat just until blended. Add the coconut and lime zest and stir briefly. Pour the batter into a 9×5 inch metal loaf pan coated with cooking spray and bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes on a wire rack. Remove from pan and cool on rack. While the bread cools, whisk together the coconut cream, confectioners' sugar and lime juice. Pour the glaze over the bread and sprinkle with coconut flakes. Serve immediately.