There must be a point at which quick breads cross the line into cake territory, but I'm not sure where that line is.So I will still call this a bread, even though I know it must be inching ever so close to cake-ness.
One thing is for certain though… this bread is dang good.The recipe comes from the good people at Cooking Light, so in addition to being ever so tasty, it’s also a little lighter than your run of the mill banana bread.It does call for a whole cup of sugar, which I think you could dial back a bit if you so desired.But with only ¼ cup of butter, it’s pretty low in the fat department.
But I didn’t use butter.I substituted virgin coconut oil, which not only adds more health benefits than butter, it also ups the coconut ante, which seemed a no-brainer in this recipe.
Along with the bananas and coconut, the addition of rum and this incredible lime glaze, it all came together to create a tropical version of banana bread that’s just fun and perhaps different enough to be worthy of a place on the dessert table.
So just in case there’s room in your file for one more super delicious banana bread, you might want to give this one a try.Here’s the recipe…
COCONUT-RUM BANANA BREAD WITH LIME GLAZE
This banana bread was ever so good. The only change I made was to substitute coconut oil for the butter. I softened it ever so slightly in the microwave for about 10 seconds and it worked great. And I must confess that I doubled the lime glaze and really soaked the bread with it. I have no regrets.
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened (I used virgin coconut oil)
2 large eggs
1 1/2 cups mashed ripe banana (about 3 medium bananas)
1/4 cup plain low-fat yogurt
3 tablespoons dark rum
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut
1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime
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 (or coconut oil) 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 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 10 minutes in pan on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool bread completely on wire rack.