Coconut Lime Island Banana Bread

prep time:: 30 min
total time:: 1 hr and 30 minutes

Makes 1 loaf

Of course, you would expect something fresh, light, healthy, and delicious from your Florida kin, right?! This has quickly become my ‘go-to’ bread for breakfast, brunch, or as the perfect gift for friends and neighbors --- you can even add chocolate chips for a delicious dessert! I get requests for the recipe every time I make it; it’s bright, refreshing, and oh so yummy. Here’s to many wonderful days in the kitchen! KMG2

ingredients

Bread

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
2 cups mashed ripe banana (about 4 bananas)
1/4 cup plain low-fat yogurt
3 tablespoons dark rum
1/2 teaspoon vanilla extract
2 teaspoons lime juice
1/2 teaspoon grated lime rind
1/2 cup flaked sweetened coconut

Topping

1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice
2 teaspoons dark rum or 1/8 teaspoon imitation rum extract
2 tablespoons chopped pecans, toasted

directions

1
Preheat oven to 350°.
2
Lightly spoon the flour into dry measuring cups, and level with a knife.
3
Combine the flour, baking soda, and salt, stirring with a whisk to combine.
4
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute).
5
Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended.
6
Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut.
7
Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut.
8
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.
9
Combine sugar , lime juice, and rum. Stir in pecans and coconut; spoon over loaf.