Sunday, October 30, 2011

Coconut Lime Banana Bread

 UPDATE: This was the first post I posted on my blog....this was before I had formatted, added pictures, or knew what I was doing, wait, I'm still not sure exactly what I 'm doing....I'm just havin fun!
 
Below you'll find the originaly post I posted, but now I've added pictures.  This is BY FAR one of my favorite recipes to make...it always comes out!  This time, I ran out of white flour....so I used a little wheat, and a little garbanzo.  When we went on vacation, I tucked the bananas into the refrigerator, so they'd be ready to bake when we got home.  I noticed I didn't have yogurt...so I used Creme Fresh.  Baking an exact science?  Science, schmeince....Make it they way you want.  Want chocolate chips, put chocolate chips in. you decide.  Lastly, I forgot to get loaf pans, so I used my cake pans.
 
We had some bananas sitting on the counter that were a little brown, so I decided to make my favorite Coconut Banana Bread with Lime Glaze. It sitting on the counter, where the bananas were....wonder if any one at work would like a slice, or if I should just freeze it? Hum....
 
 
Coconut Banana Bread
with Lime Glaze

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.

(Substitute apple juice for the rum if you prefer.) 

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