Coconut Banana Bread with Lime Glaze

Coconut makes me happy.   The scent of coconut alone reminds me of an early childhood vacation to Florida.   I loved seeing the palm trees way up high and the fallen coconuts on the ground.   The smell of sunscreen also brings me back.   Even now, I associate palm trees with vacation.  Even if I go to a palm-free destination.  Like London.

Every single banana bread recipe that I've tried in Cooking Light has been easy and delicious.   When I have 2-3 bananas that are reaching the point of no return I refer back to a recipe.    All of the bread recipes in Cooking Light seem to call for the use of non-fat plain yogurt.   I don't eat it, I just bake with it.  I don't want to waste it, though.

Did you know that it can be frozen?   I feel like I read that in a nutrition article - to convince you that regular yogurt, frozen, is a viable alternative to highly sugared commercial frozen yogurts and ice creams.   I haven't tried it as a dessert, but I'm game for baking.   I just scooped out the 1/4 cup I needed and it baked just fine, in my opinion.   

It's time.  Get your tropic on while getting ready for work in the morning.   Cue the Jimmy Buffett.

What You Need

2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

1/4 cup butter/margarine, 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 (I used Captain Morgan...some for the bread and some for me)

1/2 teaspoon vanilla extract

1/2 cup flaked sweetened coconut

Topping:

1 tablespoon flaked sweetened coconut

Glaze:

1/2 cup powdered sugar

1 1/2 tablespoons lime juice (I used key lime, in a bottle)

What You Do

Preheat oven to 350°.   Line your 9x5 loaf pan with foil and spray with cooking spray.  It makes clean up a breeze.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.

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 (no adjustments for Denver altitude) or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan and peel edges of foil down. 

Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread.
Cool completely on wire rack.    And if you're me, take your warm slice outside to the front yard, bask in the sun, and imagine the palm trees. 

Recipe Source:  Cooking Light