Our Daily Bread

I have really loved making bread since I figured out how with THIS recipe. But long before then banana bread, banana bread and oh! banana bread have always had a fun spot in my must make weekly recipe file.

On Saturday I recieved my print from persimmon and pink that I ordered and in the envelope she included the most adorable little card --a smaller version of one of her prints as shown above.

WELL, I just happened to have finished making my famous coconut banana bread with lime glaze to take to a neighbor who had watched our dog while we went out of town when the envelope arrived. IDEA! I included her sweet little print as a thank you card with the loaf! How seriously cute is that?

I mean, if someone were bringing me a warm loaf of coconut banana bread with lime glaze, the ONLY thing that could make it better would be to have the cutust bread card ever attached!

So now I am hoping she'll do a custom order for me... so that my loaves of bread given away can be cute forever.

Oh alright. Here's the recipe.

Cocount Banana Bread with Lime Glaze

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
3 tablespoons apple juice
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 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.