There are days you just need a Mai Tai at 9:00 am. You know those days? When crumbles of life are falling down all around you and the only sane thing to do is to drink something fruity and tropical and rather strong? Well, I have a rather innocent solution, one that will not garner worried looks from your friends and relatives and one that is so amazingly delicious that you may not mind any more that your life is in shambles.
Truly. All you need is a sliver of this Lime and Coconut Banana Bread. It is spiked with rum. Yeah, I said it but just to drive it home…spiked with RUM! Eating a slice won’t get you tipsy, but it will make you happy and might even make you hum a tune or two…like this.
And making it is just as easy as any quick bread in the world but it is spiked with RUM! Are you beginning to worry about me? Well, good. It’s about time. I have been blogging for almost three years now and if you weren’t worried about my sanity now and then, you either weren’t paying attention, or I think it would be safe to assume your sanity has vanished some time ago.
Kindered spirits we are then. Now I’m talking like Yoda. See? Sanity has officially left the building. It’s highly over rated anyhow. By the way, this bread is perfection. It has a tang from the lime, a sweet wink from the banana but not an all out sugar rush, and a little crunch and tropical fun from the coconut. And finally, it has that nice three tablespoon hit of rum that makes you say, mmmhhhmmm.
I really can’t think of any reason in the world why you wouldn’t want to make this…and don’t start on the “it’s too fattening or calorie laden!” kick…I’m NOT in the mood. Can’t you tell? But just to let you in on a secret…it’s a change-up recipe from Cooking Light and I even lightened it a bit further so it will cause you less than 193 calories and 4 grams of fat of grief and guilt. No it’s not on the PALEO plan, but I am not a cave man either last I checked. 😉
Over and out.
Lime and Coconut Banana Bread with RUM
Inspired by Cooking Light, makes one loaf or about 16 slices
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 c. mashed banana, I used two large bananas, very ripe
1/4 cup plain nonfat Greek yogurt
1/2 c. low-fat milk or low-fat buttermilk (next time I’m trying light coconut milk)
3 tablespoons dark rum
1/2 teaspoon coconut extract
1/2 cup flaked sweetened coconut
1 T. lime zest or the zest of 1-2 limes
optional: stir in chopped macadamia nuts or walnuts with the coconut. Yum!
To make the bread: Preheat your oven to 350 degrees Fahrenheit. Spray a loaf pan with nonstick cooking spray. In a large bowl, whisk together flour through sugar.
In a medium bowl or extra large liquid measuring cup, cream together butter and eggs with a rubber spatula. Add mashed bananas through coconut extract and combine. Add the liquid ingredients (50% at a time) to the dry ingredients and stir together. Add the coconut and stir.
Fill the loaf pan with the batter and bake for 45-55 minutes or until it is golden brown on top and tests clean with a toothpick placed in the center of the loaf.