Banana Bread with Flare

Adam needed something to bring into his company's international potluck. I had been eying this banana bread recipe in Cooking Light that my sister had told me was amazing and it had some Caribbean flare, so I thought it might work for Adam's potluck. Even better was that we had all the ingredients at home! Adam got two thumbs up from his co-workers with this one.


Coconut Banana Bread with Lime Glaze (Cooking Light, September 2007)

2 cups all-purpose flour (about 9 oz.)
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
3 Tbs. dark rum
1/2 tsp. vanilla extract
1/2 cup flaked sweetened coconut
cooking spray
1 Tbs. flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 Tbs. fresh lime or lemon 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 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 Tbs. 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.