Tuesday, July 27, 2010

Whisked Away Wednesday: Cooking Light Coconut Lime Banana Bread



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

Ingredients


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)

Cooking spray

1 tablespoon flaked sweetened coconut

1/2 cup powdered sugar

1 1/2 tablespoons fresh lime or lemon juice


Directions

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

Add in butterscotch chips if using


Spoon batter into a 9x5-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 into center comes out clean. For mini muffins just cook for 30 minutes, small loaf pan 40-45 minutes. Cool in pan 10 minutes on a wire rack. Remove from pan.

Glaze
Ingredients

1/2 cup powdered sugar

1 1/2 tablespoons fresh lime or lemon juice


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.

Nutritional Information

Calories:193, Fat: 4.6g, Protein: 2.9g, Carbohydrate: 35g, Fiber:1.1g, Cholesterol: 35mg, Iron: 1mg, Sodium: 179mg,

Calcium: 15mg

Jean Patterson, Cooking Light, SEPTEMBER 2007





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