Coconut Banana Bread with Lime Glaze

A few months back while on Pinterest I stumbled upon this recipe from Sweet Pea’s kitchen that was published in Cooking Light magazine.  Anyway recipes I find on Pinterest tend to be 50/50 some rock & some suck!  This one ROCKED.  One loaf lasts less then 12 hours in our house so I have started making double batches.  It is quick & easy to make and is flavorful & most when done.  I did change up a few things from the original recipe which I have highlighted in red.  I hope your friends and family enjoy it as much as mine!

Coconut Banana Bread with Lime Glaze

Ingredients:

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/4 cup canola oil
• 2 large eggs
• 1 1/2 cups mashed ripe banana (about 3 bananas)
• 1/4 cup plain or vanilla low-fat yogurt
• 3 tablespoons dark rum, light rum, coconut rum or apple juice
• 1/2 teaspoon vanilla extract
• 1 cup flaked sweetened coconut
• 1 tablespoon flaked sweetened coconut for the top
  Icing:
• 1/2 cup powdered sugar
• 1 1/2 tablespoons fresh lime juice

Directions:

1. Preheat the oven to 350 degrees F. Grease and flour one 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, baking soda, and salt; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and butter 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.
4. Pour the batter into the prepared pan and sprinkle with 1 tablespoon coconut. Bake 55 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
5. In a small bowl, whisk together powdered sugar and juice; drizzle over warm bread. Cool completely on wire rack.

Yields: 1-9×5 loaf

Source: Cooking Light, September 2007