Coconut Banana Bread with Coconut Lime Sauce
Before I take a bit of a tangent I want to show a picture of my Coconut Banana Bread with Coconut Lime Sauce… hopefully that will keep your attention!
I can’t believe it’s been such a long time since my last post! The reason I haven’t posted in more than a month is partially due to getting sick. I was completely unproductive for a while with a sickness that turned out to be salmonella. The doctor’s office has to turn the “case” in to the local health department; and I then received a phone call from them with a lot of questions about where I had been, what I had done, and everything I had eaten.
The lady I talked to informed me that more cases of salmonella come from touching something rather than eating something. Interesting, huh? I learned a statistic that I would probably rather not know; but I guess is probably important to share: 70% of shopping carts have fecal matter on them (yes, I really just announced that on a food blog). Like I said, it’s important to share. I always wash my hands immediately when I get home from the store, but one thing I had never thought of: a piece of gum….. The lady from the health department informed me that if someone has salmonella –> doesn’t wash their hands –> touches a shopping cart –> I touch the shopping cart –> I put a sick of gum in my mouth –> I get salmonella… it can be transferred that easily! The moral of the story = USE THE WIPES THE STORES PROVIDE BY THE CARTS!
Now that you may be completely grossed out, I’m moving on to the recipe I want to share with you.
I recently hosted a Pampered Chef Open House to show off some of the new spring products. Pamepered Chef also comes out with a new mini-cookbook called “Season’s Best” each spring and fall. The recipes generally incorporate some of the new products.
- ¼ cup Butter
- 1 cup Sugar
- 2 Eggs
- 1 ½ cups Bananas, mashed (about 3 bananas)
- 1/3 cup Plain Low-Fat Yogurt
- 1 teaspoon Rum Extract
- 1 teaspoon Vanilla Extract
- 2/3 cup Flaked Sweetened Coconut
- ¾ teaspoon Baking Soda
- ½ teaspoon Salt
- 2 cups Flour
- 2 tablespoons Flaked Sweetened Coconut
- ¼ cup Pampered Pantry Coconut Lime Sauce
Cream the butter and sugar. Beat in eggs, one at a time. Add banana, yogurt, and extracts. Beat until blended. Stir in coconut and dry ingredients until just blended.
Spoon batter into the STONEWARE LOAF PAN. Bake at 350°F for 1 hour or until a knife inserted in center comes out clean. Cool in pan 10 minutes and then remove from pan.
Place remaining 2 tablespoons of coconut in the loaf pan and toast in oven until lightly browned. While loaf is still warm drizzle COCONUT LIME SAUCE over the loaf and sprinkle with toasted coconut.