Coconut Banana Bread with Lime Glaze

This is one of my favorite banana bread recipes. It helps that I love coconut. I brought this to a MOPS meeting last year and won the weekly bake-off with it (for which I was very proud). I very often have extra bananas that don't get eaten before they start turning brown. I never really mind because I like baking with bananas. It is nice to have a recipe that is just a little different from regular banana bread.

Coconut Banana Bread with Lime Glaze
Source: Cooking Light

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 [I substituted regular vanilla yogurt, which is what I had on hand.]
3 tablespoons dark rum [I omitted this and just added a little more yogurt.]
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

1. Preheat oven to 350 degrees.
2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add eggs, one 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 9x5-inch loaf pan coated with cooking spray; sprinkle with one tablespoon coconut. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk. Drizzle over warm bread. Cool bread completely on a wire rack.