Coconut Banana Bread with Lime Glaze

Best Quick Bread. This recipe originally appeared on the cover of our September 2003 issue and remains one of our best banana breads. --Recipe by Jean Patterson (September 2003)

Yield: 1 loaf, 16 servings (serving size: 1 slice)

Ingredients

• 2  cups  all-purpose flour (about 9 ounces)
• 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

Preparation

Preheat oven to 350°.

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 or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

Nutritional Information

Calories:

193 (21% from fat)

Fat:

4.6g (sat 2.8g,mono 1.1g,poly 0.3g)

Protein:

2.9g

Carbohydrate:

35g

Fiber:

1.1g

Cholesterol:

35mg

Iron:

1mg

Sodium:

179mg

Calcium:

15mg