COCONUT BANANA BREAD WITH LIME GLAZE

2 cups all-purpose flour

3/4 tsp baking soda

1/2 tsp 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 Tbsp dark rum

1/2 tsp vanilla extract

1/2 cup flaked sweetened coconut

Cooking spray

1 Tbsp flaked sweetened coconut

1/2 cup powdered sugar

1 1/2 Tbsp fresh lime or lemon juice

Preheat oven to 350 F.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.

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 1/2 cup coconut. Spoon batter into a 9 x 5 –inch loaf pan coated with cooking spray; sprinkle with 1 Tbsp coconut.

Bake at 350 F for 1 hour or until a wooden pick inserted in centre 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.

Yield: 1 loaf

** I added sprinkles of all-spice and nutmeg to batter

Recipe by Jean Patterson (September 2003)

Printed in Cooking Light, September 2007, page 136