That is not a typo, there is rum in the banana bread!  This banana bread is delicious, moist and perfect for summer baking.

A banana bread with flecks of coconut throughout with a hint of rum and a sweet-tart lime citrus glaze.  Heaven in a loaf.

I scored a huge bag of bananas which were marked down, I think there were 18 bananas for .99 cents…and they weren’t even that black yet!  I sliced and froze a large bag full for making smoothies.

Preheat over to 350F and grease a 9X5″ loaf pan.

In a large bowl combine 2 cups all purpose flour, 3/4 tsp baking soda, 1/2 tsp salt.  Stir to combine and set aside.

In another large bowl place 1 cup of granulated sugar with 1/2 cup softened butter, beat with mixer until creamy. Add in 2 eggs, one at a time, beating well after each addition.

Add 1&1/2 cups of mashed banana (about 3 ripe bananas), 1/4 cup of plain yogurt, 3 tbsp dark rum, 1/2 tsp vanilla. Beat until well blended.  Add flour mixture and beat at a low speed until just moistened. Stir in 1/2 cup flaked sweetened coconut.

Add batter to a 9X5″ loaf pan that has been coated in cooking spray.

Sprinkled the top with with 1 tbsp of coconut.

Bake at 350F for about 1 hour or until done.  I always test with a wooden skewer.

Cool for about 10 minutes in pan on wire rack and then remove from pan.

For the glaze combine 1/2 cup powdered sugar with 1& 1/2 tbsp of freshly squeezed lime juice (you could use lemon juice if you don’t have lime).  Whisk it together to make a glaze then pour the glaze over the top of the loaf into all of the cracks and crevices.  I also poked holes all over the top with a toothpick to let some more of the glaze sink in.

And to make it pretty a fine zest of the lime sprinkled over the top!

This is sooooo deliciously moist and flavourful with the hints of coconut and rum coming through, and that pairs really well with the hit of citrus from the sweet tangy glaze.  You really have to try it to see for yourself how good it is! ……and let me know what you think.