Rating: 4.5 stars
34 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 6
  • 5 star values: 27

The tangy lime glaze cuts the sweetness of the bread. Substitute apple juice for the rum if you prefer.

Recipe by Cooking Light September 2003

Gallery

Credit: Photography: Randy Mayor; Styling: Jan Gautro; Food Styling: Kellie Gerber Kelley and Kathryn Conrad

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

193 calories; calories from fat 21%; fat 4.6g; saturated fat 2.8g; mono fat 1.1g; poly fat 0.3g; protein 2.9g; carbohydrates 35g; fiber 1.1g; cholesterol 35mg; iron 1mg; sodium 179mg; calcium 15mg.
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