Coconut Banana Bread with Lime Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Best Quick Bread. This recipe originally appeared on the cover of our September 2003 issue and remains one of our best banana breads. -Recipe by Jean Patterson (September 2003) Ingredients:
2 cups all-purpose flour (about 9 ounces) |
3/4 teaspoon baking soda |
1/2 teaspoon 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 |
3 tablespoons dark rum |
1/2 teaspoon vanilla extract |
1/2 cup flaked sweetened coconut |
cooking spray |
1 tablespoon flaked sweetened coconut |
1/2 cup powdered sugar |
1 1/2 tablespoons fresh lime or lemon juice |
Directions:
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 a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just 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 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.
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