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Sunday, July 04, 2010

Coconut Rum Banana Bread

makes 1 loaf

recipe adapted from
Baking Bites

prep time: 15 min / cook time: 1 hr

2 1/2 c all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1 c sugar
2 large eggs, room temperature
1 c mashed bananas (2 med-large)
* I used 1 1/2 c mashed bananas (3 med-large)
1/2 c coconut milk
1/4 c butter, melted
1 tsp vanilla extract
3 tbsp rum
1 1/4 c shredded coconut, divided

• Preheat oven to 350˚F.
• Lightly grease a 9x5 inch loaf pan.
• In a medium bowl, whisk together flour, baking powder, salt and cinnamon.
• In a large bowl, whisk together sugar and eggs until well combined.
• Whisk in mashed banana, coconut milk, butter, rum and vanilla extract to sugar and egg mixture.
• Pour dry ingredients into wet ingredients and stir until just combined, making sure no streaks of flour remain.
• Stir in 1 cup shredded coconut and pour batter out into prepared loaf pan.
• Sprinkle 1/4 cup shredded coconut on top of the batter.
• Bake for 60 minutes, or until a toothpick inserted into the center comes out clean, or with only a few moist crumbs attached.
• Turn loaf out onto a wire rack to cool completely before slicing.

I am not a big banana bread fan, so if you make this you can judge for yourself. I did find the bread to be a little on the dry side.




Kim Kelly said...

With such a title I just had to see your recipe! Nicely done. I am headed to a happy hour tonight, and I think this will be my addition to the table. Thanks so much for the post!

Sophia said...

Delicious! I love banana bread. Looks like you did a great job. I haven't baked banana bread in a while. Usually, it's just Beer Bread. Keep up the great work here! I'll check back soon!

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