Monday, October 1, 2007

You Put the Lime In the Coconut

So for all of you out there that L-O-V-E banana bread, here's a great recipe that has a tropical twist for those days where you wanna just getaway! I found this recipe in a Cooking Light magazine and was hooked from the minute I saw it! I don't know what captured me more, the picture, the flavor combinations, or the fact that this bread was named the "best bread recipe" for Cooking Light. Well, no matter what it was I'm glad that I tried this one out! The coconut flavor was very subtle, but blended wonderfully with the lime flavor. And I wouldn't have guessed that banana and lime would go well together but I'm a believer!! The recipe also calls for plain yogurt, but poor fridgy only had flavor yogurt, fortunately one of them was Key Lime Pie and it worked out soo great, I actually think that was a better choice than plain yogurt. This was truly one of the best banana breads I've ever had...and you can ask my co-workers for their stamp of approval, because this bread didn't even make it through the first hour at work! Hope you all like it as much as I did! I give you Coconut Banana Bread w/ Lime Glaze, courtesy of Cooking Light!
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

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.


Dolores said...

Thanks for bringing back this recipe as I stare at a bunch of aging bananas. I tried it years ago and loved it!

Garrett said...

I love the concept of this cake. I think come Christmas it would be great to give it a few good soaks in dark rum to make it a very tropical rum cake. =)