JAMAICAN BANANA 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 

1 1/2 cups mashed ripe banana (about 3 bananas) 

1/4 cup plain low-fat yogurt (or pina colada flavored!!)

3 tablespoons dark rum OR apple cider

1/2 teaspoon vanilla extract 

1/2 cup flaked sweetened coconut

Cooking spray

1 tablespoon flaked sweetened coconut 

1/2 cup powdered sugar 

1 1/2 tablespoons fresh lime or lemon juice

 

Preheat oven to 350°.

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 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.