Coconut-rum banana bread
Indulge in the tropical flavors of our Coconut-Rum Banana Bread! This moist and delicious bread is loaded with coconut meat, ripe bananas, and a splash of rum for an irresistible treat. Perfectly sweetened with brown sugar and spiced with a hint of ginger, it's a delightful twist on a classic favorite. Try this recipe for a luscious dessert or a rich breakfast option that transports your taste buds to paradise!
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.
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.
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.
Nutrition per serving
10 ServingsCalories 360kcal
Protein 4.83g
Carbohydrates 45g
Fiber 2.08g
Sugar 22g
Fat 16g
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