Banana-Coconut Bread

• 1-1/2 cups flour
• 1 cup sugar
• 3/4 cup BAKER'S ANGEL FLAKE Coconut, divided
• 1 tsp. baking soda
• 1 tsp. salt
• 4 fully ripe bananas, divided
• 1 container (6 oz.) plain low-fat yogurt
• 1 egg
• 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup powdered sugar
• 1 tsp. milk

1. Heat oven to 350 degrees F.
2. Combine flour, sugar, 2/3 cup coconut, baking soda and salt; set aside.
3. Mash 3 bananas in large bowl.
4. Whisk in yogurt and egg until blended.
5. Add flour mixture; stir just until moistened.
6. Pour into 9x5-inch loaf pan sprayed with cooking spray.
7. Bake 1 hour or until toothpick inserted in center comes out clean.
8. Cool in pan 10 min.
9. Remove from pan to wire rack; cool completely.
10. Whisk remaining ingredients until blended; drizzle over bread.
11. Sprinkle with remaining coconut.
12. Chop remaining banana; sprinkle over bread just before serving.

flour, sugar, s angel, baking soda, salt, fully ripe bananas, yogurt, egg, philadelphia cream cheese, powdered sugar, milk

Taken from www.kraftrecipes.com/recipes/banana-coconut-bread-169497.aspx (may not work)