I love a good banana bread! I have tried many different recipes but this one is my favorite by far! It is super moist, flavorful, and it is based on a cooking light recipe so it's pretty healthy to boot! I have made it countless times and every time it is a hit! I made this batch for work, so I actually made one batch and cooked it in a loaf pan, then made another batch, added in butterscotch chips, and made a mini loaf and mini muffins (I have a lot of coworkers!). The addition of butterscotch makes it a little extra decadent, it is good with walnuts mixed in as well. The rum, and lime glaze give it a refreshing tropical vibe and the coconut gives the bread a satisfying crunch! Make sure to use fresh squeezed lime juice for the glaze as it really does make a difference! Have a wonderful Wednesday!
Coconut lime Banana Bread
Yield: 1 loaf, 16 servings (serving size: 1 slice)
To get 1 loaf, mini muffins, and a small loaf pan just double recipe
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 rum
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut
1 1/2 cup butterscotch chips (optional)
1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice
Preheat oven to 350°
Combine flour, baking soda, and salt, stirring with a whisk.
Stir together granulated sugar and butter in a large bowl. Add eggs, beating well.
Add banana, yogurt, rum, and vanilla; mix until blended. Add flour mixture; stir together just until moist.
Stir in 1/2 cup coconut
Combine powdered sugar and juice. Drizzle over warm bread. Cool completely on wire rack
For mini muffins just cook for 30 minutes, small loaf pan 40-45 minutes.
Calories:193, Fat: 4.6g, Protein: 2.9g, Carbohydrate: 35g, Fiber:1.1g, Cholesterol: 35mg, Iron: 1mg, Sodium: 179mg,
Jean Patterson, Cooking Light, SEPTEMBER 2007