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JAMAICAN BANANA BREAD

    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 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

    Instructions

    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.