Coconut Banana Bread

While traditional banana bread says to me cool mornings and hot tea, Thanksgiving, and crunchy leaves, this more tropical version sings summertime. The flavors of coconut, bananas, rum and lime reminded me of breakfast in Key West...and there's nothing wrong with that!

Ingredients

•  2 C all-purpose flour 
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 C granulated sugar
• 1/4 C butter, softened
• 2 large eggs
• 1 1/2 C mashed ripe banana (about 3 bananas)
• 1/4 C plain low-fat yogurt
• 3 T dark rum
• 1/2 tsp vanilla extract
• Zest of half a lime
• 1/2 C flaked sweetened coconut
• 1/2 C nuts (I used up some chopped walnuts and pecans I had on hand), optional
• Cooking spray
• 1 T flaked sweetened coconut

Method

1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
3. 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, vanilla, and lime zest; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut and nuts, if using. 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. 
4. Optional: The original recipe also called for a glaze, but I suspected the bread would be sweet enough without it - and for our taste, it was. Instead, I mixed some lime zest into the batter for the citrusy kick. But if you'd like to try it, just combine 1/2 C powdered sugar and 
   

   1 1/2 T fresh lime or lemon juice, stirring with a whisk; drizzle over warm bread. 
5. Cool completely on wire rack.

Source: My Recipes