“The lime glaze is key to the scrumptiousness of this banana bread, so don’t even think about leaving it out. I even kept the extra to smear on each slice for an extra punch. I’m crazy like that.” - Giao
|2 c||flour (all-purpose)|
|3⁄4 t||baking soda|
|1 c||sugar (granulated)|
|1⁄4 c||butter (softened)|
|1 1⁄2 c||bananas (ripe and mashed)|
|1⁄4 c||yogurt (plain, low-fat)|
|3 T||dark rum|
|1⁄2 c||coconut (flaked, sweetened and toasted)|
|1⁄2 c||walnuts (toasted)|
|1 T||sweetened coconut (flakes)|
|1⁄2 c||powdered sugar|
|1 1⁄2 T||lime juice (fresh)|
Preheat oven to 350°. Sift flour, baking soda, and salt. Set aside.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add 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 toasted coconut and walnuts.
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 in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.