Coconut Banana Bread with Lime Glaze

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

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

1. Preheat oven to 350 degrees.

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

Calories: 193 (21% from fat); Fat 4.6g (sat 2.8g, mono 1.1g, poly 0.3g); Protein 2.9g; Carb 35g; Fiber 1.1g; Chol 35mg; Iron 1mg; Sodium 179mg; Calc 15mg

"Banana Appeal"
Article by Jean Patterson
Copyright 2003 by Cooking Light
Originally published in Cooking Light, September 2003