Rum Banana-Coconut Loaf
Recipe: #23423
April 09, 2016
Categories: Breads, Banana, Brunch, Potluck Oven Bake, Vegetarian, Quick Breads, Kosher Dairy, , more
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Original is 12-14 servings
Ingredients
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- FOR THE TOP
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Nutritional
- Serving Size: 1 (142 g)
- Calories 287.2
- Total Fat - 8.6 g
- Saturated Fat - 5.1 g
- Cholesterol - 48.4 mg
- Sodium - 330.1 mg
- Total Carbohydrate - 49.7 g
- Dietary Fiber - 1.5 g
- Sugars - 26.3 g
- Protein - 4.7 g
- Calcium - 27.1 mg
- Iron - 0.7 mg
- Vitamin C - 12.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350°.
Step 2
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
Step 3
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 3 tablespoon coconut.
Step 4
Bake at 350° (preheated) 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.
Step 5
Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.
Tips
No special items needed.
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