Banana Coconut Lime Rum Bread

I saw this recipe and immediately thought of my friend Suzanne who has been dreaming of a banana bread earlier that would have coconut and lime in it. So for our christmas party I made two loaves to give away. I havent had any myself since I made the risky move of giving away something as a gift I had not tried myself. But I am told it was yummy and it sure LOOKED and smelled fab!

Coconut Banana Bread with Lime Glaze (Adapted from CL)

For the bread

1 cup all-purpose flour

1 cup whole wheat pastry flour (you can use all-purpose if desired)

3/4 teaspoon baking soda

1/2 teaspoon salt

4 tablespoons butter, softened

1 cup granulated sugar

2 large eggs

1 1/2 cups mashed ripe banana

1/4 cup plain yogurt

3 tablespoons dark rum

1/2 teaspoon vanilla

1/2 cup plus 2 tablespoons flaked sweetened coconut, divided

For the topping

1/2 cup confectioners' sugar

1 1/2 tablespoons fresh lime juice

To make the bread

Preheat oven to 350

In a medium bowl, whisk together flour, baking soda and salt.In a large mixing bowl, beat together butter and sugar until well combined. Add eggs, one at a time, mixing well after each addition. Add banana, yogurt, rum and vanilla - mix until blended. Pour in the dry ingredients and stir just until combined. Fold in 1/2 cup coconut.

Scoop the mixture into a 9" x 5" loaf pan coated with nonstick spray. Scatter the batter with the remaining 1 tablespoon coconut. Bake until a toothpick placed in the center comes out mostly clean with a few moist crumbs attached, about 55 to 65 minutes. Remove and let the bread cool in the pan for 10 minutes on a wire rack. Turn the bread out onto a wire rack, top side up.

To make the topping

In a small bowl, stir together confectioners' sugar and juice - drizzle over warm bread. Let sit on the wire rack to cool completely.