Coconut Banana Bread with Lime Glaze

We are still trying to lure Spring to New England. What can I say other than this gloomy rainy colder weather is downright depressing and I have made a commitment to invest in a "happy" light (i.e. one of those lights for people with Seasonal Affective Disorder) next year. We are hurting up here. Hurting for sun and warmth. Hurting for a day that doesn't resemble early February. Hurting for some color and greenery. Yeah, just hurting.

I'd like to tell Providence that this type of behavior doesn't bode well for the newer residents. Cruddy long winters along with high rents for such a small city, a challenging job market, crimes galore, and lots of government corruption. Don't get me wrong, I actually like Rhode Island. In many ways, it reminds me of Baltimore. But, I'm not sure that I like it better than other places I've lived. And, I just want to see it rally a bit. Times are tough right now, sure. But, this place does have serious potential because it has a quirky personality that starts to grow on you. And, when I think of the budding renaissance I experienced in Baltimore during my six years as a resident, well, I know Providence can do it.

Anyway, I hope to balance out the complaints with some compliments over the next (warmer) months, as I get out and about a bit more. I feel like I missed the last two springs and summers because I hurt my back (badly) when I first moved here and, thus, spent my first few months before culinary school simply barely making it to work each day and, then, coming home to ice my back each night. And, last year, I was finishing up culinary school and all wrapped up in finding housing in Boston for my internship. It was distracting and stressful. And, really, spring (when it happens) and summer are really lovely here. Honest.
A walk on the East Side near Brown when all the trees are blooming. A drive out to the coast with a stop somewhere for seafood and beer. Now, that's what I'm waiting for.

So, I've essentially decided not to travel anywhere far away this summer. Instead, I'm making a list of adventures to be had right here in New England. I plan on immersing myself in as many local activities, food and beyond, as possible. Don't worry, I'll share some of them.

For today (another dreary day), I chose to stay in, catch up on personal things, start reading my next book club book, and make something with a fun flavor. This quick bread contains coconut, banana, lime, and a splash of vanilla and dark rum. It's kind of a Caribbean twist on plain old banana bread. It's delicious. Really delicious. The lime glaze adds the perfect zing to balance the banana and coconut. This recipe is from Cooking Light and has been floating around my "Baking" folder for quite some time.

2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup unsalted butter, salted
2 large eggs
1 1/2 cups plain low-fat yogurt
3 tablespoons dark rum
1/2 teaspoon vanilla
1/2 cup flaked sweetened coconut
Cooking spray
1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime juice

Preheat oven to 350 F.
Combine flour, baking soda, and salt in a mixing bowl with a whisk.
Put granulated sugar and butter in a mixing bowl. Beat with mixer on medium until combined, about a minute or so. Add the eggs one at a time and beat well after each addition. Add the banana, yogurt, rum, and vanilla. Beat till blended. Then, add the flour mixture. Mix on low just until moist. Stir in the 1/2 cup of coconut. Spoon batter into a 9x5 inch loaf pan coated with cooking spray. Sprinkle with 1 tablespoon coconut. Bake at 350 for an hour or until a toothpick inserted in the center comes out clean. Cool 10 minutes on a wire rack. Meanwhile, combine powdered sugar and lime juice with a whisk in a bowl. Turn the loaf out after 10 minutes and place right side up on the cooling rack. Drizzle the loaf with lime glaze while warm. Cool thoroughly on rack.