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.

Coconut Rum Banana Bread

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

  1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
  2. In a large bowl, combine the mashed bananas, coconut rum, melted coconut oil, brown sugar, and vanilla extract.
  3. 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.
  4. Gently fold in the shredded coconut.
  5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  6. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
  7. 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