Jamaican Banana Bread

• Vegetarian

• Produce

  • 1 1/2 cups Banana, Ripe

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 1/2 tbsp Lime or lemon juice, fresh

• Baking & Spices

  • 2 cups All-purpose flour
  • 3/4 tsp Baking soda
  • 1 cup Granulated sugar
  • 1/2 cup Powdered sugar
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1 Cooking spray

• Nuts & Seeds

  • 9/16 cup Coconut, flaked sweetened

• Drinks

  • 3 tbsp Rum or apple cider, dark

• Dairy

  • 1/4 cup Butter
  • 1/4 cup Yogurt, plain low-fat

Found on flavorite.net

Directions

• 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.