Coconut Rum Banana Bread
Indulge in the tropical flavors of Antigua and Barbuda with this delicious Coconut Rum Banana Bread recipe. The combination of ripe bananas, coconut, and a hint of rum creates a moist and flavorful bread that is perfect for breakfast or as a sweet treat.
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup coconut rum
- 1/3 cup coconut oil, melted
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
- In a large bowl, combine the mashed bananas, coconut rum, melted coconut oil, brown sugar, and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the shredded coconut.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250 per slice
- Carbohydrates
- 35g
- Protein
- 3g
- Fat
- 10g
Supplies
9x5 inch loaf pan Mixing bowls Whisk Spatula Wire rack
Tools
Oven
Serving suggestions
Serve the Coconut Rum Banana Bread sliced and lightly toasted, with a dollop of coconut whipped cream and a sprinkle of toasted coconut flakes on top.
Tips & tricks
For an extra indulgent treat, drizzle a little extra coconut rum over the sliced bread before serving.
Cost
$10