Coconut Banana Bread with Lime Glaze- you'd never know this was from Cooking Light!

(originally made 10/29/2007)

Morning! I had bananas sitting on the counter that needed using up yesterday. Tim asked for banana bread, but I wanted to try something new. I'd marked this recipe in my CL issue when it came, the picture made me want to eat the page! I did not have any lime juice, so I subbed water instead. It was moist delicious, the coconut was not overwhelming at all, and the glaze gave it that little extra oompf!

Coconut Banana Bread with Lime Glaze


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
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 ( I use Yoplait Light Vanilla)
3 tablespoons dark rum (can sub apple juice)
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 (I used water)

Preheat oven to 350°.
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk to combine.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add the 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 10 minutes in pan on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool bread completely on wire rack.

Yield
1 loaf, 16 servings (serving size: 1 slice)

Nutritional Information
CALORIES 193(21% from fat); FAT 4.6g (sat 2.8g,mono 1.1g,poly 0.3g); PROTEIN 2.9g; CHOLESTEROL 35mg; CALCIUM 15mg; SODIUM 179mg; FIBER 1.1g; IRON 1mg; CARBOHYDRATE 35g

Cooking Light, SEPTEMBER 2003 & SEPTEMBER 2007 (Best Quick Bread) 

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