Color and Coconut Banana Bread with Lime Glaze

I love color. Some of my favorite “things” in our apartment are the most colorful: the quilt I made with my mom, the green lamps that were wedding presents, the curb market painting by one of my favorite artists, and the vibrant pictures from our wedding day. Imagine my delight when my husband gave me this three-week early gift for finishing my first year of graduate school.

I was surprised and thrilled (and a little worried that his gift was premature.  The grades aren't in yet!).  These beauties really brightened my day.

My tastes in food are often colorful, too. I like vibrant flavors that play well off one another. That’s why I had to make this breakfast bread when I saw the recipe. It was the perfect breakfast for a study day.

Coconut Banana Bread with Lime Glaze

slightly adapted from Cooking Light

1 ½ cups whole wheat flour
½ cup all purpose flour
¾ teaspoon baking soda
½ teaspoon salt
¾ cup sugar
¼ cup butter, softened
2 large eggs
3 ripe bananas, mashed
1/4 cup plain yogurt
3 tablespoons rum
½ teaspoon vanilla extract
½ cup flaked sweetened coconut, plus extra for sprinkling on top
½ cup powdered sugar
juice of ½ lime

Preheat the oven to 350. Grease a 9 x 5 inch loaf pan.

In a small bowl, whisk together the flour, baking soda, and salt.

In a medium bowl, beat together the butter and sugar for one minute. Add the eggs and beat for 1 minute. Add the bananas, yogurt, rum, and vanilla extract and beat until well blended. Add the flour mixture and beat on low speed until just combined. Stir in the ½ cup coconut.

Pour the batter in the prepared loaf pan. Sprinkle additional coconut over the top of the batter. Bake for one hour, or until a tester comes out clean. Cool the cake for ten minutes in the pan, then turn out onto a rack. Meanwhile, mix together the lime juice and powdered sugar. Use a toothpick to prick the top of the cake. Drizzle the lime glaze over the top of the cake.

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