the banana and i have a love/hate relationship.
well… more accurately its a tolerated/hate relationship.
i’m not a lover of the banana (wait – did that sound weird?) and my palate is especially offended by faux banana flavourings.
maybe it harkens back to days of the medicine not-so-cleverly-disguised.
or maybe its just gross.
as for the banana itself… i avoid it.
years back i had my gallbladder removed and prior to that surgery i was suffering from some pretty regular and horrible heartburn. the banana was a prime culprit.
even a bit of banana in anything would cause me a pretty significant amount of suffering.
so i stopped eating them.
you know, like someone who has the capacity to learn a lesson might.
but then i had my surgery, recovered, and found i could eat some foods i’d been avoiding.
so i decided to give the old banana another chance.
this my friends, was a mistake.
i don’t have the capacity to accurately describe the acute pain i experienced, but i would akin it to having your internal organs in a vice.
i experienced straight up violent pain.
like stabbing cramping pains so painful i felt nauseous and had to lay down.
cold sweats, shaking hands kind of pain.
but, i thought to myself, it must have been something else that factored in. i mean, how could a banana, a piece of fruit for pete’s sake, make me have such an awful reaction?
so i tried it again. and again.
and i literally ate a banana every day for a two week period trying to convince myself it was not the source of this ridiculous agony.
but, it really was.
i can’t eat bananas.
i don’t know what it does to my insides, but i kinda figure its taking some sort of blender to them.
so, this recipe, is not for me.
in fact, since it’s a “healthy” recipe, but still contains the wheat, its definitely not for me.
but, recently my mom made this and i had to sneak a piece.
because when you put lime & coconut in the same thing, well that my friends, is magic time.
and i won’t fuck around here. this recipe is outstanding.
so if you’re a banana bread lover, get in there.
because this was even worth me laying on the couch all night moaning in pain on account of wheat meets banana (terrible idea natalie.)
Coconut Banana Bread with Lime Glaze
Cooking Light SEPTEMBER 2007
- Yield: 1 loaf, 16 servings (serving size: 1 slice)
- 2 cups all-purpose flour (about 9 ounces)
- 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 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 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.
Amount per serving
- Calories: 193
- Calories from fat: 21%
- Fat: 4.6g
- Saturated fat: 2.8g
- Monounsaturated fat: 1.1g
- Polyunsaturated fat: 0.3g
- Protein: 2.9g
- Carbohydrate: 35g
- Fiber: 1.1g
- Cholesterol: 35mg
- Iron: 1mg
- Sodium: 179mg
- Calcium: 15mg