JAMAICAN BANANA RUM BREAD

JAMAICAN BANANA RUM BREAD ¼ cup (1/2 stick) butter, softened 1 cup sugar 2 eggs 1½ cup mashed ripe bananas (about 3) ¼ cup sour cream 3 tbs rum ½ tsp coconut extract* ½ cup + 2 tbs shredded sweetened coconut 2 cups flour ¾ tsp baking soda ½ tsp salt Glaze: ½ cup confectioners sugar 1½ tbs lemon juice or rum *vanilla may be substituted Preheat oven to 350 degrees F. Spray or grease a 9x5x3-inch loaf pan. In a large bowl with electric mixer, beat the softened butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the sour cream, extract, bananas, rum and ½ cup coconut; blend well. In a smaller bowl, mix the flour, baking soda and salt. Add the flour mixture to the butter mixture beating at low speed just until blended. Don't overmix! Spoon into prepared pan sprinkle with the 2 tbs coconut and bake for 50-60 minutes or until toothpick inserted in the center comes out clean. Remove from oven and cool for 10 minutes before removing from pan to a rack. Mix glaze ingredients and drizzle over warm bread on rack. About 12¾-inch thick slices.