Glazed Banana-Coconut Bread

Makes 1 Loaf or 4 Mini-loaves

1	Stick of butter, softened
1 cup	Granulated sugar
2	Eggs
1 1/2 cups	All-purpose flour
1 tsp.	Baking soda
1 tsp.	Salt
1 cup	Very ripe mashed bananas (about 3 bananas)
6 oz.	White chocolate strawberry light yogurt
1 tsp.	Vanilla extract
1 cup	Coconut flakes
	GLAZE (Below)

Preheat the oven to 350º. Grease and flour a 9 x 5 x 3 inch loaf pan or 4 mini-loaf pans.

With an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs, beating well.Sift the dry ingredients together and combine with the butter mixture. Blend well. Add the bananas, yogurt, and vanilla, and coconut. Mix well with the mixer on a low speed. Pour into the greased and floured bread pan.

Bake 1 hour or until a cake tester comes out clean. Turn out onto a wire rack to cool. Place the bread on a platter or tray and drizzel the glaze over the top.

Tips

If you cannot find the White chocolate strawberry light yogurt, any strawberry yogurt should work fine.

Glaze

Makes 1 Batch

2 tbsp.	Butter, softened
1 cup	Powdered sugar
1/4 tsp.	Vanilla extract
	Milk

Cream the butter and powdered sugar. Add the vanilla. Add a teaspoon of milk and stir; repeat until glaze is desired consistency.

Tips

If too much milk is added, add more powdered sugar.

This is an original recipe that may not be used commercially without the consent of the owners of RachelPautler.com.