Banana Bread II

Yes, I love banana bread. Why? Because we always have an excess of bananas in my house that I don't want to go bad. Just thinking of it, there are three in the kitchen right now calling my name.

I found this recipe and gave it a shot. I must say, it is yummy! Unfortunately, I didn't have coconut flakes on hand. So I made some adjustments. Next time, I'll be sure to make the lime glaze. It just didn't sound right with chocolate chips.

This recipe beats the one that family has used over the years. I think it cooked more evenly and was a little lighter tasting. This was my first time using rum in a bread recipe. I'm starting to like booze and baking, hehe!

2 cups all-purpose flour (about 9 ounces)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
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 OR chocolate chips

Preheat oven to 350°.

Lightly spoon flour into 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 eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut or chocolate chips.
Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut (optional). Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan.