I may be a hillbilly by birth but I love the taste of the islands and this banana bread delivers. I found this recipe years ago in a Cooking Light magazine. It does have dairy and eggs which since I first discovered this recipe I rarely use in baking anymore. So, I'm going to try converting this recipe by using flax meal and non dairy yogurt in place of the eggs and diary. I'll let you know how it turns out. But in the meantime for my non-vegan friends,  this is an awesome recipe as is.  Everyone I have made it for absolutely loves it. It has a wonderful banana flavor but the dark rum, coconut and Key Lime glaze just take it over the top! So, kick off your flip flops, put on some Jimmy Buffet and whip up this tropical treat. I hope you enjoy!


Coconut Banana bread with Key Lime Glaze

2 cups All-purpose flour
3/4 Tsp baking soda
1/2 tsp salt
1 cup sugar
1/4 cup softened margerine (Earth Balance)
2 eggs
1 1/2 cups mashed ripe bananas (approx. 3 bananas)
3 T. dark rum
1/4 cup plain low-fat yogurt
1/2 tsp vanilla extract
1/2 cup plus 1 T. flaked sweetened coconut
cooking spray

glaze
1/2 cup powdered sugar
1 1/2 T. fresh lime juice
1/2 T. fresh lime zest

Place flour, baking soda and salt bowl and whisk together. Set aside. With a mixer beat butter and sugar together until well blended. Slowly add eggs beating until well blended. Add banana, rum, yogurt, and vanilla; beat until well blended. Slowly add flour mixture and mix on low speed, scraping down sides of bowl just until moist. Stir in 1/2 cup coconut. Pour batter into 9 x 5 loaf pan coated with non-stick cooking spray. Sprinkle 1 T. of coconut on top of batter. Bake at 350 degrees for approx 1 hour or until toothpick inserted in center comes out clean. Remove from oven to cooling rack.

While bread is cooling make glaze. Combine powdered sugar, lime juice and lime zest in bowl. Drizzle over warm bread. Enjoy!

Balsamic Herb Roasted Vegetables

I grew up eating a lot of vegetables and I love experimenting with roasting vegetables. This recipe is one my daughter loves. This is a beautiful vegetable dish that is delicious served by itself with some yummy bread or as a side dish. Give it a try...you'll love it!

2 small butternut squash, sliced thick

2 sweet potatoes, cubed with or without skin

1 sweet onion, cut into big pieces

1 container baby bella mushrooms whole or halved

1 zucchini, sliced thick

1 Tbs chopped fresh thyme

2 Tbs chopped fresh rosemary

1/3 c olive oil

2 Tbs balsamic vinegar

Salt/pepper

Preheat oven to 450 degrees.

In a bowl, stir together thyme, rosemary, olive oil, vinegar, salt/pepper.

Place all veggies in a baking pan or dish. Pour vinegar oil mixture over and toss to coat. Roast for 35 to 40 minutes taking care to open the oven and stir every 10 minutes or so until veggies are cooked and browned.

Ugly Fried Pies

These fried pies look like they were shook out of the ugly tree and hit every branch going down…but they are yummy and a great snack. My grandma used to make these for me when I was a child and the applesauce is my all time favorite.

 

Can regular biscuits (not those giant Grandes)

Organic applesauce or any canned fruit pie filling

Cinnamon

Sugar

Margerine or oil for frying

Open can of biscuits and separate. Lightly flour work surface and roll out each biscuit until it is flat and thin about triple its size. Spoon about 1-1 ½ Tbs fruit filling in center. Sprinkle with cinnamon and sugar. Fold over to make a crescent pie and crimp edges with fork. You can dip the fork in water and it will seal the edges a bit better.

Heat skillet over medium heat and melt butter. Add pies and fry each side until browned and dough is cooked. Remove to plate to cool. After pies have cooled store in fridge for a yummy cold snack!