Coconut Banana Bread with Lime Glaze
This is a very tasty alternative to our usual high fat banana bread. This bread is low on calories, but high on taste. There is a small amount of coconut that brings a little bit of sweetness and texture. The glaze is also delicious.
This recipe is from The September 2007 edition of Cooking Light magazine.
Coconut Banana Bread with Lime Glaze
Yield: 1 loaf, 16 servings (serving size = 1 slice)
INGREDIENTS
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 one 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" loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut.
Bake at 350°F for 1 hour or until a wooden pick inserted in the center comes out clean. Cool in pan for 10 minutes on wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.
Calories 193 (21% from fat); Fat 4.6g (sat 2.8g, mono 1.1g, poly 0.3g); Protein 2.9g; Carb 35g; Fiber 1.1g; Chol 35mg, Iron 1mg, Sodium 179mg; Calc 15mg
Note:
You can substitute sour cream for the yogurt if you're like me and usually have sour cream in your fridge.
Find my growing recipe collection here: Minxy's Recipes
It is updated as new recipes are posted.
This recipe is from The September 2007 edition of Cooking Light magazine.
Coconut Banana Bread with Lime Glaze
Yield: 1 loaf, 16 servings (serving size = 1 slice)
INGREDIENTS
- 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 bananas (about 3 bananas)
1/4 cup plain low-fat yogurt
3 tablespoons dark rum
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut
cooking spray
1 tablespoon flaked sweetened coconut
1/2 cup powdered (icing) sugar
1 1/2 teaspoons 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 one 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" loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut.
Bake at 350°F for 1 hour or until a wooden pick inserted in the center comes out clean. Cool in pan for 10 minutes on wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.
Calories 193 (21% from fat); Fat 4.6g (sat 2.8g, mono 1.1g, poly 0.3g); Protein 2.9g; Carb 35g; Fiber 1.1g; Chol 35mg, Iron 1mg, Sodium 179mg; Calc 15mg
Note:
You can substitute sour cream for the yogurt if you're like me and usually have sour cream in your fridge.
Find my growing recipe collection here: Minxy's Recipes
It is updated as new recipes are posted.