Coconut Banana Bread with Lime Glaze

This was made pre- Kitchen Aid days. But I plan to make it again... real soon. It's delicious. My friend from school gives me all her Cooking Light magazines. I have found tons-o-recipes that I want to try and this had the privilege of being the first one. I am kind of a Banana bread snob. It can't have nuts, must have chocolate chips and pretty much needs to be MY recipe. But I decided to give this one a try. I wasn't totally sold on the lime glaze but after half the loaf I realized I really liked it. The lime glaze was made possible by this amazing product (sorry, the picture is REALLY big). I NEVER have lime juice when recipes call for it, so when I saw this I snatched it up. It is powdered lime... you just add it to your drink or recipes. LOVE IT! Enough yip yapping- here is the recipe!

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 mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt
3 tablespoons dark rum (I used Orange juice... I couldn't think of anything else and I had it!!)
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 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)