Coconut Banana Bread With Lime Glaze
- 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 ripe bananas (about 3 ), mashed
- 1/4 cup plain low-fat yogurt
- 3 tablespoons dark rum (or apple juice)
- 1/2 teaspoon vanilla extract
- 1/2 cup flaked sweetened coconut, plus 1 tablespoon, divided
- Cooking spray
- 1/2 cup powdered sugar
- 1 1/2 tablespoons fresh lime or lemon juice
Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups and level with a knife.
Combine 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 eggs, 1 at a time, beating well after each addition.
Add bananas, 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-by-5-inch loaf pan coated with cooking spray; sprinkle with remaining 1 tablespoon coconut.
Bake 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.
In a small bowl, combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread.
Cool bread completely on wire rack.