Let's say there was a tired, overripe banana. She felt past her prime, under-appreciated, relegated to the back of the fruit bowl. She feared being tossed aside or, worse yet, baked into just another dry, loveless bread. So, instead, the banana took a Caribbean vacation and met an exotic and much younger coconut. The banana and the coconut got their party on with some rum and lime juice and really, truly hit it off, so much so that they decided to make it official and be blended together for eternity with some flour, sugar, and baking soda. This is the resulting bread...
Coconut Lime Banana Bread (adapted from Cooking Light)
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 rum
1 teaspoon vanilla extract
3/4 cup flaked sweetened coconut
1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime juice
1 teaspoon rum
2 teaspoons grated lime zest
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 3/4 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. Place bread on wire cooling rack with paper towels or wax paper spread underneath on counter. Combine powdered sugar, juice, rum, and zest, stirring with a whisk; drizzle over warm bread.