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YOU WILL NOT BE ABLE TO EAT JUST ONE SLICE OF THIS SPECIAL BREAD. I always substitute apple cider for the rum. The glaze is the finishing touch!



Coconut Banana Bread with Lime Glaze
From Cooking Light


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

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.

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

NUTRITION PER SERVING
CALORIES 193(21% from fat); FAT 4.6g(sat 2.8g,mono 1.1g,poly 0.3g); PROTEIN 2.9g; CHOLESTEROL 35mg; CALCIUM 15mg; SODIUM 179mg; FIBER 1.1g; IRON 1mg; CARBOHYDRATE 35g

Cooking Light, SEPTEMBER 2003

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How did you know that I have overripe bananas in my fruit bowl? I'm going to try this right now. It sounds much better than just plain old banana muffins or bread.
 
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