Wednesday, April 15, 2009

Coconut Banana Bread with Lime Glaze

Cold, drizzly day. Trying to think warm. No, think tropical. Feel urge to cook (since when do I not feel the urge to cook, I'm a foodie for Heaven's sake!) See overripe bananas on counter. Think how good they will be combined with coconut.....
Coconut Banana Bread with Lime Glaze
CL's notes: The tangy lime glaze cuts the sweetness of the bread. Substitute apple juice for the rum if you prefer.
My notes: I used coconut and rum flavorings instead of rum. Added lime zest to the lime glaze. Ohhhhhh, yum. The same article also did a Chocolate Marbled Banana Bread that is my other favorite banana bread recipe since 2003. But you'll have to wait for me to post that recipe. I'm trying to think warm right now. Hawaii would be nice.....
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
3 tablespoons dark rum
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

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)CALORIES 193 (21% from fat); FAT 4.6g (sat 2.8g,mono 1.1g,poly 0.3g); IRON 1mg; CHOLESTEROL 35mg; CALCIUM 15mg; CARBOHYDRATE 35g; SODIUM 179mg; PROTEIN 2.9g; FIBER 1.1g Cooking Light, SEPTEMBER 2003


Amy said...

This looks wonderful. I have ripe bananas starring at me right now too. I don't know if this is the same Chocolate Banana Bread recipe that you have, but it has become our favorite.

Kimberly said...

YUM! Do you take orders?

Katie said...

My mouth is watering! I didn't realize how hungry I was until that picture and description. Yum!

Sandy said...

Oh, Carrie, the bread sounds delicious, but your First Born sounds like the winner with the wonderful things that he said in English. I know that you are proud of him. You have the right!

Blessings on your beautiful family,