Coconut Banana Bread with Lime Glaze

Put the lime in the coconut and...make banana bread?? Here is a recipe for banana bread with a twist..of lime. It sounds interesting, but if you are a fan of coconut you will definately enjoy this moist quick bread. This recipe makes a tall, large loaf that is very moist and filled with the sweetness of coconut and banana. The glaze is really good when the bread is fresh and gives it a sweet sort of tang on top.

*While baking, I decided to leave the bread in the oven about 10 mins longer than called for, because it was still pretty gooey inside. Even when I took the bread out I was worried it was undercooked, but once it cooled it was the perfect moistness.
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 (I used light sour cream instead)
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 sugar
1 1/2 tablespoons fresh lime or lemon juice
Directions:
1. Preheat oven to 350°.
2. Lightly spoon the flour into dry measuring cups, and level with a knife.
3. Combine the flour, baking soda, and salt, stirring with a whisk to combine.
4. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute).

5. Add the eggs, 1 at a time, beating well after each addition.

6. Add banana, yogurt, rum, and vanilla; beat until blended.
7. Add flour mixture; beat at low speed just until moist.

8. Stir in 1/2 cup coconut.

9. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut.

10. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. (I baked about 10 minutes longer, because I was worried the middle was too gooey)
Cool 10 minutes in pan on a wire rack; remove from pan.

See what I mean by a large, tall loaf! (I had to move it to the top rack because it was rising up into the above rack).

For Glaze: Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool bread completely on wire rack.

Nutrit. Info:

Makes 16 Servings

Calories- 193, Fat-4.5g, Protein-2.9g, Carb- 35g, Sodium-179 mg