Thursday, July 18, 2024



2 cups of all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon of salt
1 cup of granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups of ripe banana puree (about 3 bananas)
1/4 cup low-fat plain yogurt (or piña colada flavor!)
3 tablespoons dark rum OR apple cider
1/2 teaspoon vanilla extract
1/2 cup of sweetened coconut in flakes
Kitchen spray
1 tablespoon of sweetened coconut in flakes
1/2 cup of powdered sugar
1 1/2 tablespoons fresh lime or lemon juice
Preheat the oven to 350°.


Place a light spoonful of flour in the 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 the eggs, one at a time, beating well after each addition.
Add banana, yogurt, rum and vanilla; beat until blended.
Add the flour mixture; beat at low speed until wet. Add half a cup of coconut and stir.
Spoon dough into 9 x 5-inch bread pan covered with cooking spray; sprinkle with 1 tablespoon coconut.
Bake at 350° for 1 hour or until a wooden spout inserted in the center comes out clean. Cool in mold for 10 minutes on wire rack; remove from mold.
Mix powdered sugar and juice, stirring with a whisk; sprinkle over hot bread.
Cool completely on a wire rack.
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