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Coconut-Rum Banana Bread

This Coconut-Rum Banana Bread starts with the BEST banana bread recipe and combines it with the delicious flavors of toasted coconut and real rum! A fun twist on a classic - perfect for breakfast, snack time, or even dessert!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Author Cathy Trochelman

Ingredients

  • 2 1/2 c. all purpose flour
  • 1 c. granulated sugar
  • 3 1/2 tsp. baking powder
  • 1 tsp. salt
  • 3 Tbsp. vegetable oil
  • 1/2 c. rum
  • 1/4 c. milk
  • 1 egg
  • 1 c. mashed ripe banana about 3 medium
  • 1/2 c. toasted coconut
  • For glaze:
  • 1/2 c. powdered sugar
  • 1 Tbsp. rum
  • 1/2 Tbsp. heavy cream
  • 1/3 c. toasted coconut

Instructions

  1. Heat oven to 350 degrees.
  2. Combine flour, sugar, baking powder, salt in a large mixing bowl.
  3. Add vegetable oil, rum, milk, egg, and mashed banana and mix until smooth.
  4. Stir in toasted coconut.
  5. Pour into 1 loaf pan or 3 mini loaf pans.
  6. Bake at 350 degrees 60-65 minutes (large) or 40-45 minutes (mini).
  7. Remove from oven; cool slightly.
  8. Loosen sides of loaf from pan and remove to wire rack to cool completely.
  9. For glaze: combine powdered sugar, rum, and heavy cream and drizzle over slightly cooled bread.
  10. Top with toasted coconut.