Banana Coconut Bread with Lime Glaze (made 10.14.10)
2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt (I used 2% Fage Greek yogurt)
3 Tbsp dark rum (optional - I did not put this in)
1/2 tsp pure vanilla extract
1/2 cup flaked sweetened coconut (I used dried coconut from an Asian market)
Cooking spray (Pam)
1 Tbsp flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 Tbsp fresh lime or lemon juice (Nellie & Joe's Famous Key Lime Juice)
1. Preheat oven to 350°
2. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
3. Place granulated sugar and butter in a large bowl; beat with mixer at medium speed until well blended. Add eggs one at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until creamed together. Add half of the flour mixture and beat until moist, then add the other half and beat until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 Tbsp. coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean (mine took 1 hour and 15 minutes). Cool in pan for 10 minutes on a wire rack; remove from pan.
4. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. (I suggest putting the wire rack over wax paper to contain the mess.) Cool completely on wire rack.
Yield: 1 loaf, 16 servings. - Calories: 193, Fat: 4.6g, Protein: 2.9g, Carbs: 35g, Fiber: 11g per slice.
I will definitely be making this banana bread again! It's perfectly moist, just the way it should be and the lime gives it a nice tartness. I might forgo the coconut next time.
