The Best Banana Bread...

according to Cooking Light and my mom! I made this bread a few years ago when it was featured on the cover of Cooking Light. It was just featured again in their September issue - "The Best of" their recipes from the last 20 years.

Coconut Banana Bread with Lime Glaze

Ingredients

Bread
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 object
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt
3 tablespoons dark rum
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut
Cooking spray
1 tablespoon flaked sweetened coconut

Glaze
/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice

Steps
1. Preheat oven to 350°.
2. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk to combine.
3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 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 just until moist.
5. Stir in 1/2 cup coconut.
6. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut.
7. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan.
8. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool bread completely on wire rack.

Note: Sometimes, I pour another batch of the lime glaze over the bread once it is cooled. I've tried a bunch of other banana bread recipes, but this is one is the best! Also, try added chopped walnuts or pecans to the batter....