I've always had a fondness for banana bread. I never feel sad to see bananas start to "go." Because I know where that can lead. For about twenty years I used my mother's recipe; the card in my file box is battered and stained. Then out came The Silver Palate and I tried their recipe and was converted. Oh, yum. What could be better?
I'll tell you. This summer I discovered Cooking Light's Coconut Banana Bread with Lime Glaze. I made it again tonight and decided it is too good to keep for ourselves; I'm going to share the recipe with you. So here goes.
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2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 C. granulated sugar
1/4 C. real butter, softened
2 large eggs
3 ripe bananas, mashed
1/4 C. plain yogurt (I've used vanilla or maple if that is what I have)
3 Tbsp. dark rum (I've used ight rum if that is what I have)
1/2 tsp. vanilla extract
1/2 C. flaked sweetened coconut
1 Tbsp. flaked sweetened coconut
1/2 C. powdered sugar
1-1/2 Tbsp. fresh lime juice
Preheat the oven to 350. Lightly spoon the flour into dry measuring cup and level with a knife. Combine the flour, soda and salt. Place the granulated sugar and butter in a large bowl and beat with a mixer at medium speed until well blended. Add the eggs one at a time, beating well with each addition. Add the bananas, yogurt, rum, and vanilla; beat until blended. Add flour mixture and beat at low speed until just moist. Stir in the coconut. Spoon into 9 x 5 inch loaf pan coated with cooking spray. Sprinkle with 1 Tbsp. coconut. Bake at 350 for 1 hour (Takes more like 70 minutes). Cool 10 minutes in pan on wire rack. Remove from pan. Combine powdered sugar and juice, drizzle over warm bread. Cook completely on wire rack.
You might want to try this today.