Joys Jamaincan Banana Nut Bread

By JoyT

Delicious way to really enjoy Real Tropical flavors in you Banana Bread

Ingredients

• 4 cups all-purpose flour
• 1 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 cup granulated sugar
• 1/2 cup butter, softened
• 4 large eggs
• 3 cups mashed ripe banana (about 4-5 bananas)
• 1/2 cup pina-colada flavored low fat yogurt
• 1/4 cup (well drained), crushed pineapple
• 6 tablespoons dark rum OR apple cider,Coconut Rum or Rum extract.
• 1 teaspoon vanilla extract
• 1/4 cup Pina-Colada drink mix
• 1 1/4 cup flaked sweetened coconut
• 1 cup toasted Pecans, chopped.
• Cooking spray
• drizzle recipe (optional)
• 2 tablespoon flaked sweetened coconut
• 1 cup powdered sugar
• 3 tablespoons fresh lime or lemon juice

Preparation

Step 1

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. set aside.

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, crushed pineapple and vanilla; beat until blended.
Add flour mixture; beating at low speed just until moist.
Stir in 1 cup coconut and 1 cup pecans.
Spoon batter into two 9 x 5-inch loaf pans or eight small 3 X 5 loaf pans coated with cooking spray; sprinkle tops with remaining 1/4 cup of 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.

(Optional)
Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.