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Posts Tagged ‘lime in the coconut’

Some people sing in the shower. I sing in the kitchen. So if you happened to walk past my house one morning last week, you might have heard a very off-tune version of this Baha Men’s song:

You put the lime in the coconut and drink it all up
Put the lime in the coconut and drink it all up
You put the lime in the coconut and drink it all up
Put the lime in the coconut; you’re such a silly one
You put the lime in the coconut and drink ’em both together

I couldn’t help but sing and bust a few “unique” moves as I whipped up a loaf of moist coconut banana bread. What a great combination of flavors: coconut, banana, rum, and lime. Don’t forget the rum, because, take it from me, it makes you sing and dance better!

Coconut Banana Bread With Lime Glaze
Recipe from Cooking Light, September 2003

Ingredients:
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
1½ 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
1/2 cup powdered sugar
1½ tablespoons fresh lime or lemon juice

Directions:
1. Preheat oven to 350 degrees F.

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, one at a time, beating well after each addition.

4. Add banana, yogurt, rum, and vanilla; beat until blended.

5. Add flour mixture; beat at low speed just until moist.

6. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut.

7. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean.

8. Cool 10 minutes in pan on a wire rack; remove from pan.

9. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool bread completely on a wire rack.

Yield: 1 loaf, 16 servings

Linnell’s Notes:
This bread was moist and flavorful, but the next time I make it I will be sure to have all the correct ingredients on hand to see how the bread should really taste. I used light rum instead of dark. The dark rum would have probably added a fuller flavor to the bread. I did not have plain yogurt on hand either, so I substituted vanilla-flavored yogurt and omitted the vanilla extract. I’m not sure that this substitution altered the taste very much. I also replaced the 1 cup of sugar with Splenda just to see if I could cut back on the amount of sugar. It turned out fine.

ENJOY!

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