Dark's Kitchen

2 C all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 C granulated sugar
1/4 C butter, softened
2 large eggs
1 1/2 C mashed ripe banana (about 3 bananas) (can substitute Zucchini, apples, or anything
else of your choice)
1/4 C low-fat yogurt, pina colada flavored
3 Tbsp dark rum or apple cider
1/2 tsp vanilla extract
1/2 C flaked, sweetened coconut
Cooking spray
1 Tbsp flaked, sweetened coconut
1/2 C powdered sugar
1 1/2 Tbsp fresh lime or lemon juice


Preheat oven to 350 F degrees.

Loosely spoon flour into dry measuring cups. Level with a knife.

Combine flour, baking soda, and salt. Stir 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 (or your substitution), yogurt, rum, and vanilla. Beat until blended.

Add flour mixture. Beat on low speed just until moist.

Stir in 1/2 C coconut.

Spoon batter into a 9x5 loaf pan, coated with cooking spray and floured.

Sprinkle with 1 Tbsp coconut.

Bake for 1 hour or until a wooden tooth pick, inserted in center, comes out clean.

Cool in pan for 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.
Jamaican Banana Bread
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