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Friday, June 3, 2016

JAMAICAN BANANA 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 
1 1/2 cups mashed ripe banana (about 3 bananas) 
1/4 cup plain low-fat yogurt (or pina colada flavored!!)
3 tablespoons dark rum OR apple cider
1/2 teaspoon vanilla extract 
1/2 cup flaked sweetened coconut

Cooking spray

1 tablespoon flaked sweetened coconut 
1/2 cup powdered sugar 
1 1/2 tablespoons fresh lime or lemon juice

How to make it:

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. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. 
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. 
Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

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