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I use plain yogurt and top the loaf with chopped pecans before baking. With the glaze I use coconut rum and added 2 T. powdered sugar to thicken it up a little.
Yellowman's Banana Lime Bread
3/4 cup brown sugar, packed
1/2 cup butter, softened
2 eggs, lightly beaten
1 cup mashed bananas (about 3)
3 tablespoons milk (or plain yogurt)
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/2 teaspoon ground ginger
3/4 cup unsweetened grated coconut, toasted
2 cups flour
1 teaspoon baking powder
GLAZE:
1/4 cup brown sugar
1 tablespoon butter
1 tablespoon rum
3 tablespoons fresh lime juice
1/4 cup toasted coconut
To toast coconut: spread grated coconut on ungreased baking sheet and toast in a 300ºF oven or toaster oven for less than a minute - be careful not to burn.
Preheat oven to 350 degrees F. and butter a 9x5 inch loaf pan.
In a large mixing bowl, cream the sugar and butter. Stir in the eggs, bananas, milk and lime juice. Add the salt, ginger and grated coconut and mix well.
Sift the flour and baking powder together in a separate bowl. Add the dry ingredients to the wet ones and mix them until smooth.
Pour the batter into the buttered loaf pan and bake for an hour, or until knife inserted in center comes out clean. Cool the bread for 10 minutes before removing it from the pan. Meanwhile, for the glaze, combine the brown sugar, rum, butter and lime juice in a small saucepan on low heat, stirring constantly for about 5 minutes, until it becomes a thin syrup. Pour this glaze over the loaf, spreading it with a spatula to coat the top and sides. Sprinkle toasted coconut evenly over the glazed loaf.
Delish!
Pic -
http://i20.photobucket.com/albums/b202/sltrax/Nansli.jpg
Yellowman's Banana Lime Bread
3/4 cup brown sugar, packed
1/2 cup butter, softened
2 eggs, lightly beaten
1 cup mashed bananas (about 3)
3 tablespoons milk (or plain yogurt)
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/2 teaspoon ground ginger
3/4 cup unsweetened grated coconut, toasted
2 cups flour
1 teaspoon baking powder
GLAZE:
1/4 cup brown sugar
1 tablespoon butter
1 tablespoon rum
3 tablespoons fresh lime juice
1/4 cup toasted coconut
To toast coconut: spread grated coconut on ungreased baking sheet and toast in a 300ºF oven or toaster oven for less than a minute - be careful not to burn.
Preheat oven to 350 degrees F. and butter a 9x5 inch loaf pan.
In a large mixing bowl, cream the sugar and butter. Stir in the eggs, bananas, milk and lime juice. Add the salt, ginger and grated coconut and mix well.
Sift the flour and baking powder together in a separate bowl. Add the dry ingredients to the wet ones and mix them until smooth.
Pour the batter into the buttered loaf pan and bake for an hour, or until knife inserted in center comes out clean. Cool the bread for 10 minutes before removing it from the pan. Meanwhile, for the glaze, combine the brown sugar, rum, butter and lime juice in a small saucepan on low heat, stirring constantly for about 5 minutes, until it becomes a thin syrup. Pour this glaze over the loaf, spreading it with a spatula to coat the top and sides. Sprinkle toasted coconut evenly over the glazed loaf.
Delish!
Pic -
http://i20.photobucket.com/albums/b202/sltrax/Nansli.jpg