Coconut-rum banana bread
This Coconut-Rum Banana Bread combines sweet ripe bananas, rich coconut, and a hint of rum for a delightful tropical flavor. It’s easy to prepare and perfect for breakfast or dessert.
Cook time 50 min
Prep time 30 min
Ingredients:
3/4 cup coconut meat2 cups banana
2 eggs
1/2 cup coconut oil
2/3 cup brown sugar
2 fl oz rum
2 tbsp butter
1/2 tsp vanilla extract
2 cups all-purpose white wheat flour
3 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 short spray cooking spray oil
3/4 tsp ginger
Dive into a tropical experience with this Coconut-Rum Banana Bread. Combining the sweet flavor of ripe bananas with the richness of coconut and the aromatic hint of rum, this delightful bread brings a slice of paradise to your kitchen. Perfect for breakfast, brunch, or even a dessert, this recipe is sure to become a favorite.
Instructions:
- Preheat your oven to 350°F (175°C).
- Spray a 9x5 inch loaf pan with cooking spray to prevent sticking.
- Finely chop the coconut meat and set aside.
- In a bowl, mash the ripe bananas until smooth.
- In a large bowl, beat the eggs.
- Add the melted coconut oil, melted butter, and vanilla extract to the eggs. Mix well.
- Stir in the brown sugar, mashed bananas, and rum. Mix until fully combined and smooth.
- In another bowl, whisk together the all-purpose flour, baking powder, salt, baking soda, and ground ginger.
- Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to over-mix, as this can make the bread dense.
- Fold in the finely chopped coconut meat until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
- Place the loaf pan in the preheated oven and bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- If the top starts to brown too quickly, you can cover it with aluminum foil to prevent burning.
- Remove the loaf pan from the oven and let it cool on a wire rack for about 10 minutes.
- After 10 minutes, gently remove the banana bread from the pan and let it cool completely on the wire rack.
- Slice the Coconut-Rum Banana Bread and enjoy!
- It can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for longer shelf life.
Your Coconut-Rum Banana Bread is now ready to be enjoyed. The blend of coconut, banana, and rum flavors makes each bite a tropical delight. Serve it warm with a pat of butter, or enjoy it on its own. Whichever way you choose, this bread promises to transport your taste buds to a sunny paradise.
Coconut-rum banana bread FAQ:
Bake the Coconut-Rum Banana Bread for about 60-70 minutes at 350°F (175°C). Check for doneness by inserting a toothpick into the center; it should come out clean.
Yes, you can substitute the rum with additional coconut milk or even a flavored extract, such as vanilla or almond, depending on your preference.
Store the banana bread in an airtight container at room temperature for up to 3 days. For longer shelf life, you can refrigerate it.
Use a 9x5 inch loaf pan for this recipe to ensure even baking and proper rising.
If your banana bread turns out dense, it may be due to over-mixing the batter or using too much flour. Mix gently and measure flour accurately to prevent this.
Tips:
- Ensure your bananas are very ripe for maximum sweetness and flavor.
- If you prefer a non-alcoholic version, replace the rum with an equal amount of coconut or pineapple juice.
- Chop the coconut meat finely to distribute it evenly throughout the bread.
- Allow the bread to cool in the pan for at least 10 minutes before transferring it to a wire rack to avoid breaking.
- For an added crunch, consider sprinkling some shredded coconut or chopped nuts on top of the batter before baking.
Nutrition per serving
10 ServingsCalories 360kcal
Protein 4.83g
Carbohydrates 45g
Fiber 2.08g
Sugar 22g
Fat 16g
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