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)
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
1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice
How to Make It
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.
If you substantially alter a recipe's ingredients and instructions and then give it three stars, the review is not worth much. Reducing the amount of sugar in a recipe by more than 1/3 can cause loss of tenderness, moisture, and browning, as well as making it less sweet. The purpose of sugar in a recipe is not limited to its power to sweeten. Also, adding more fat to a recipe that is disproportionate to the other ingredients will result in a less than ideal outcome. This recipe is fine as is.
I used part coconut flour to replace some flour (when doing so you must add extra liquid, so I added equal parts coconut milk beverage). Everything else was the same. I really like coconut. I gave some to my hubby who said that it didn't have much coconut flavor. So next time I will use coconut oil instead of butter. Other than the lack of coconut flavor, this was an excellent recipe. Very moist and the glaze was dynamite. But like I said, I love coconut and use it all the time. So my husband and I are used to a robust coconut flavor in things. I will make again!
Pretty much like banana bread.
I wanted something a little different to have some options for all the ripe bananas we always seem to have. This was nothing too special, so I won't try it again.
I actually had quite a bit of it that didn't cook in the very center, but the edges were beginning to blacken quite a bit & it had to come out of the oven. Even then, some of the loaf was inedible because it was just dough and the edges did taste a little burned & were dried.
I used imitation rum instead of rum and skipped the lime glaze (as I knew we definitely wouldn't like it then).
I had to leave out the rum, as we don't have access to any. Other than that it was super yummy. It wasn't dry at all and had a very unique flavor. It's not what you typically expect out of banana bread. (Which in this case is a good thing.) The whole family loved it!
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This was moist and delicious and truly different. I did not use the glaze and found it plenty sweet and delicious without it. I substituted coconut extract for the vanilla and this was a great addition. I also decreased sugar to 3/4 a c. and substituted Greek nonfat yogurt for the plain, low-fat yogurt. I have a blog where I linked to this recipe as well if you want to see my version just search Sweet and Crumby coconut lime bread.
Made using Captain Morgan spiced rum & Greek nonfat yogurt because that's what we had on hand. Pretty good banana bread. FYI, in the original recipe they recommended subbing apple juice for the rum if you prefer no alcohol, don't know why they left out that note in this later version.
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