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I found this recipe in an issue of Cooking Light, and decided to try it because my family loves banana bread. It's a great twist on the classic version, and it's relatively healthy as well!


  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ¼ cup butter, softened
  • 2 large eggs
  • 1 ½ cups mashed ripe banana (3-4 bananas)
  • ¼ cup plain low-fat yogurt
  • 3 tablespoons dark rum
  • ½ teaspoon vanilla extract
  • ½ cup flaked sweetened coconut
  • cooking spray
  • 1 tablespoon flaked sweetened coconut
  • ½ cup powdered sugar
  • 1 ½ tablespoons fresh lime juice


  • 1. Preheat oven to 350º.
  • 2. Lightly spoon flour into dry measuring cups; level with a knife Combine flour, baking soda, and salt, stirring with a whisk.
  • 3. 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.
  • 4. Add flour mixture; beat at low speed until just moist. Stir in ½ cup coconut.
  • 5. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350º for 1 hour or until a wooden toothpick inserted in center comes out clean.
  • 6. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and lime juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.
  • Yield: 1 loaf.

Categories: Bread  Fruit Bread 
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