Jamaican Banana Bread

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
1/2 tsp. grated lime rind
2 tsp. lime juice
1 large egg
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt or lite sour cream
1 teaspoon vanilla extract
1/2 cup skim milk
1/4 cup plus 2 tbsp. flaked sweetened coconut, divided
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime juice

Preheat oven to 350°.

Sift dry ingredients into a mixing bowl and set aside.

In a mixing bowl, fitted with a paddle attachment, add sugar, butter, lime rind and 2 tsp. lime juice; beat until well blended. Add egg and beat well. Add banana, yogurt/sour cream and vanilla; beat until blended. Add flour mixture and milk alternately, beginning and ending with the flour mixture; beat at low speed just until moist. Stir in 1/4 cup coconut.

Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 2 tablespoon coconut. Bake at *350° for 1 hour or until a wooden pick inserted in center comes out clean. If you are using a dark, non-stick pan, reduce the heat to 325 and cook 10-15 minutes longer, checking for doneness about every 5 mintues after 60 minutes. 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.


SOURCE:Adapted from Cooking Light