When I was a kid I hated bananas - I couldn't even smell them without feeling sick. But I still liked the smell of banana bread - who can't love the smell of banana bread?
In college I decided to try bananas again - and found a love for them. But of course, nothing could be as wonderful as banana bread.
I'm still searching for the perfect banana bread - moist, but not too moist - and not too fatty - I'm eating this for breakfast! This recipe comes close - and it's interesting enough that I could see myself repeating it. The moistness is definitely there on first day - it's a matter of the second and third day. The coconut adds an interesting flavor and doesn't overwhelm the bananas, which is good. The lime glaze gives a nice touch, but I do believe could be left off without losing too much. I did pretty much stick to the recipe, but substituted apple juice for the rum, and accidentally left off the 1 tablespoon of coconut on the top. There is another CL banana bread that is similar (Jamaican Banana Bread) that I might try, but I do like this one as well - it may be a matter of making a bread that is the best of both.
* Exported from MasterCook *
Coconut Banana Bread with Lime Glaze
Recipe By :
Serving Size : 12 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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2 cups unbleached flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup unsalted butter -- softened
2 large eggs
1 1/2 cups mashed banana -- about 3 bananas
1/4 cup plain low-fat yogurt
3 tablespoons dark rum
1/2 teaspoon vanilla extract
1/2 cup sweetened coconut flakes
1 tablespoon sweetened coconut flakes
1/2 cup powdered sugar
1 1/2 tablespoons lime juice
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.
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Per Serving (excluding unknown items): 251 Calories; 6g Fat (21.6% calories from fat); 4g Protein; 45g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 193mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0