When cooking magazines first arrive at my house, I seem to whiz right through, only seeing the words that jump off the page at me. I don’t take time to read it carefully, read it completely. I look for things I know I will like and don’t explore the new, the unknown. But on long drives, I find that I go through my magazine 2 or even 3 times. I read through the articles and the recipes – even the ones I don’t think I will like. Then I look through all the pictures, trying to get more ideas of how to get those incredible pictures everyone has on their food blogs! Then, sometimes, I read through again, folding down the corners of what I plan to make.
That is exactly what happened this week. I traveled to the Andes to deliver some Christmas goods to a small mountains town. On the way, I took up the Cooking Light special 20th edition from September of this year. I went through the magazine several times and found myself turning down the corner for something that I had missed the first several times through. It was a quick bread using bananas and coconut. I knew I had brown spotted bananas waiting for me at home and for some reason, I had bought coconut at the store. I think I am finally coming to grips with the fact that I do like freshly grated, unsweetened coconut. I have always lived with the idea that I hate coconut. But what I dislike are those bags of sugar coated white strings – what they say is sweetened coconut. ACK! Natural, I can do…sweetened? Never.
This morning as I pondered what I should bake today (that is a daily question with me!) I decidedly pulled out the magazine I had had with me and began to bake this cake. With coconut as its star ingredient, this is being submitted to AFAM (A Fruit A Month) which is featuring Dry Fruit this month. AFAM was created by Maheshwari of Beyond the Usual, and this month being hosted by Lathama of The Yum Blog.
- 1 cup of flour
- 1 cup of wheat flour
- 3/4 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup of granulated sugar
- 1/4 cup of butter, softened
- 2 large eggs
- 1 1/2 cups of mashed ripe banana (about 3 bananas)
- 1/4 cup of plain low-fat yogurt
- 3 tablespoons of dark rum
- 1/2 teaspoon of vanilla extract
- 1/2 cup of flaked unsweetened coconut
- Cooking spray
- 1 tablespoon of flaked unsweetened coconut
- 1/2 cup of powdered sugar
- 1 1/2 tablespoons of fresh lime or lemon juice
- Preheat oven to 350F.
- In a medium bowl, whisk together flours, baking soda, and salt. 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 of coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon of coconut. Bake at 350F for 50 minutes 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.