Excellent! I did make some changes, so I could enjoy a slice (or two) along with my family. I used Best Life for baking instead of butter, 1/2 cup splenda blend, nonfat sugar-free vanilla yogurt instead of sour cream and used all whole wheat flour. Following the review by Naples, I added a tsp. each of lemon juice & baking powder. Finally, I had three bananas “ready” so I used all three and I did mash them rather than slice. My favorite part of this recipe was even though I used all whole wheat flour, this was the most moist banana bread……ever! DELISH! Thank you for sharing your recipe that made my adjustments turn out so well!
– Out. of. this. world. Wow. Rich, yet delicate…a wonderful bread. After reading reviews, I (like I tend to do) followed the advice of Naples34102: soft butter (not melted), tsp of lemon juice. I really think this will solve the issues of the banana browning that some have experienced. I will admit, my bread has only been out of the oven for 30 minutes… I couldn’t wait any longer to test it. WOW. It is so good! I can see why people eat the whole loaf right away! I sprinkled just half the loaf with chopped nuts for coworkers who do not care for nuts. I am sure this will be a HUGE hit!! **used light sour cream.
To Make this Recipe You’Il Need the following ingredients:
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
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
Directions
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.
