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)

Jean Patterson
Recipe by Cooking Light September 2007

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Recipe Summary

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

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Directions

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  • Preheat oven to 350°.

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  • 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.

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.