Coconut Rum Banana Bread

Coconut Rum Banana Bread

Modified from here

coconut rum banana bread


6oz butter
2 cups AP flour
3/4 cup brown sugar
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
2 large eggs
2 tsp vanilla extract
2 tbsp rum
1/4 cup milk
3 very ripe bananas
1/2 cup toasted coconut flakes
1/4 cup untested coconut flakes


Preheat oven to 350°F.
Spray a 9 x 5 inch loaf pan with spray oil and set aside.
Place the butter in a frying pan or skillet and start to o brown over medium heat. Swirl the butter as it melts. Once it has melted it will start to brown. Make sure not to overcook the butter.
Once the butter has brown and smells nutty, take it off the stove and set aside to cool.
In a large mixing bowl add the dry ingredients: flour, sugar, baking soda, salt and cinnamon. Whisk the ingredients together.
In another large mixing bowl add the bananas and mash them well. Add in the eggs, vanilla extract, rum, milk and cooled butter. Whisk together well.
Add the wet ingredients into the dry ingredients. Fold together, but try not to over stir. Make sure to incorporate all the flour. Fold in the toasted coconut.
Pour batter into the loaf pan and top with the untested coconut.
Bake for 50 minutes to an hour, until a skewer inserted into the center comes out clean.
Cool for at least 15 minutes before removing from pan.
Once cooled, slice and add a little butter.


coconut rum banana bread coconut rum banana bread
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