Coconut Banana Bread with Lime Glaze

adapted by Our Best Bites from Cooking Light

2 C flour
3/4 tsp baking soda
1/2 tsp salt
1 C sugar
1/4 C (4 Tbs) real butter, softened
2 large eggs
1 1/2 C mashed ripe bananas (about 4 large bananas)
1/4 C sour cream or plain yogurt
3 Tbs apple juice or milk*
1 tsp vanilla extract
1/2 C coconut

Topping: 2 Tbs additional coconut
Glaze: 1/2 C powdered sugar whisked with 1 1/2 Tbs fresh lime juice

*as in: don't go buy apple juice just for this recipe. If you don't already have some, just use milk!

Preheat oven to 350 degrees.

Whisk flour, baking soda, and salt together and set aside.

In a large mixing bowl, beat butter and sugar until blended. Add eggs and beat to combine. Add banana, sour cream or yogurt, apple juice (or milk), and vanilla. Beat until blended.
Add flour mixture and beat at a low speed until just combined. Stir in 1/2 C coconut.

Pour batter into a 9x5" loaf pan that has been sprayed with non-stick spray. Sprinkle additional 2 Tbs coconut on top.

Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean. Note: Check bread after about 40 minutes. If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil. Continue baking until done.

When done, remove pan from oven. Let cool on a cooling rack for about 10 minutes and then carefully remove from pan. Whisk powdered sugar and lime juice together for the glaze and then drizzle over top. Cool for another 15 minutes before slicing.

Panda Express Chicken with String Beans

PANDA EXPRESS GARLIC CHICKEN BREAST WITH STRING BEANS

1 lb. boneless, skinless chicken breast halves
2 tbsp. soy sauce
2 tsp. rice wine
1 tsp. toasted sesame oil
2 tsp. cornstarch
1 tsp. sugar
2 tbsp. vegetable oil
1 cup onion, peeled, cut in 1/2-in. wedges
2 tbsp. garlic, minced
1 tsp. black-bean sauce
12 oz. green beans, trimmed, cut in 3-in. pieces
1 cup red bell pepper, large dice
hot cooked rice or noodles (for serving)

Slice chicken breasts into 1/4-in. strips; place in medium bowl.

Combine soy sauce, wine, sesame oil, cornstarch and sugar in small bowl; pour over chicken breast; toss to coat. Cover; refrigerate 20 minutes or until ready to cook.

Heat vegetable oil in wok (or large nonstick skillet) over high heat until quite hot. Add chicken; cook, stirring constantly, 3 minutes or until chicken begins to brown and is cooked through. Remove with slotted spoon to serving dish.

Return wok or skillet to high heat; add onion, garlic and black-bean sauce. Quickly stir in green beans and bell pepper. Add 1/4 cup water, cover, and cook 3 minutes or until vegetables are tender-crisp.

Return chicken to wok; stir; toss over high heat until well mixed and heated through; about 2 minutes.

Place in serving dish; serve immediately with rice or noodles.

Servings 4
From: Panda Express, Rosemead, Calif.
Source: Restaurants & Institutions Magazine