Coconut Banana Bread with Lime Glaze

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)

Yield
1 loaf, 16 servings (serving size: 1 slice)
Ingredients
* 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
* Cooking spray
* 1 tablespoon flaked sweetened coconut
* 1/2 cup powdered sugar
* 1 1/2 tablespoons fresh lime or lemon juice


Preparation
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.

Nutritional Information
Calories: 193 (21% from fat)
Fat: 4.6g (sat 2.8g,mono 1.1g,poly 0.3g)
Protein: 2.9g
Carbohydrate: 35g
Fiber: 1.1g
Cholesterol: 35mg
Iron: 1mg
Sodium: 179mg
Calcium: 15mg

source by:myrecipes.com
recipes by:Jean Patterson, Cooking Light