Sunday, May 14


I was blessed this weekend to be visited by my parents--the Joanie and the Denny. We had a delightful time antiqueing and checking out the shops in downtown GH. Today my mom and I went hiking at Hoffmaster and looked for wildflowers. One of my mom's favorite wildflower's common name is Jack in the Pulpit. We were lucky enough to not only see one of these, but a whole 3 x 3 foot patch of them in the woods and five female deer up on one of the ridges about 100 feet from us. It was a terrific day for a hike and made extra "mother's day special" for my mom when we saw the Jack in the Pulpits.

After my folks left, I tried another recipe from my favorite magazine, Cooking Light. I've been saving this one for a while. I made Coconut Banana Bread with Lime Glaze. I doubled the recipe to get two loaves. Here's the outcome and the recipe:

Coconut Banana Bread with Lime Glaze - Cooking Light, September 2003

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt1 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
3 tablespoons dark rum
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

Preheat oven to 350°.

Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk to combine.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add the 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 10 minutes in pan on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool bread completely on wire rack.

Yield: 1 loaf, 16 servings (serving size: 1 slice)

CALORIES 193(21% from fat); FAT 4.6g (sat 2.8g,mono 1.1g,poly 0.3g); PROTEIN 2.9g; CHOLESTEROL 35mg; CALCIUM 15mg; SODIUM 179mg; FIBER 1.1g; IRON 1mg; CARBOHYDRATE 35g


Anonymous said...

Sounds very yummy!

Reshae said...


katherine said...