Coconut Banana Bread with a Boozy Twist

Some days I wonder if my sweet tooth mysteriously disappeared, would I become a supermodel?? OK, ok. I'd have to grow about a foot, get a few tweaks here and there, find myself a new hairdo, but seriously...I live to eat dessert. Case in point - tonight I decided a slow leisurely jog would be best because of the hot temps. Upon arriving home a hot & sweaty mess, I decided it'd only be appropriate to satiate myself with a huge slice of Coconut Banana Bread. Do you think the slow jog canceled out the bread? Fat chance (no pun intended)!



Lucky for me, this bread is based on a Cooking Light recipe so all is not lost! I've made Coconut Banana Bread before, last time using coconut milk but no real coconut. This time, I decided to shake things up. With 3 bananas and lots of shredded coconut, this one is so full of flavor and quite tropical. You wouldn't even guess what kind of booze I snuck in there. It works, I promise.

I say if we can't be supermodels, eat bread baked with booze! :)

Coconut Banana Bread
Adapted from Cooking Light

1 1/2 cups all-purpose flour
1/2 cup whole wheat pastry flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar (use baker's sugar if possible)
1/4 cup butter, softened
2 large eggs
3 mashed ripe banana
1/4 cup vanilla yogurt
3 tablespoons Kentucky Whiskey (can use dark rum)
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut + 1 tbsp coconut, divided
Cooking spray

1. Preheat oven to 350°.

2. Combine flour, baking soda, and salt in a medium bowl and stir with a whisk.

3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition.

4. Add banana, yogurt, whiskey, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in shredded coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut.

5. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan.