The Best Banana Bread

On my day off to celebrate Veterans' Day, I decided to take advantage of my extra time and my extra ripe bananas. The only way to properly do that is to make banana bread. This slightly unconventional banana bread is so delicious and a great change to the norm. Instead of chocolate chips and nuts, this banana bread is full of coconut and topped with a sugary-lime glaze. So next time you look at your fruit bowl and see some browning bananas, think about this recipe. I guarantee you won't be disappointed.

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.