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Coconut Banana Bread with Lime Glaze

Photography: Randy Mayor; Styling: Jan Gautro; Food Styling: Kellie Gerber Kelley and Kathryn Conrad
Yield 1 loaf, 16 servings (serving size: 1 slice)
The tangy lime glaze cuts the sweetness of the bread. Substitute apple juice for the rum if you prefer.

Ingredients

  • 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

Nutrition Information

  • calories 193
  • caloriesfromfat 21 %
  • fat 4.6 g
  • satfat 2.8 g
  • monofat 1.1 g
  • polyfat 0.3 g
  • protein 2.9 g
  • carbohydrate 35 g
  • fiber 1.1 g
  • cholesterol 35 mg
  • iron 1 mg
  • sodium 179 mg
  • calcium 15 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.