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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!
4 from 3 votes
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 18
Calories: 186kcal
Author: Cathy Trochelman

Ingredients

Bread

  • 2 1/2 cups all purpose flour
  • 1 cup granulated sugar
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 Tablespoons vegetable oil
  • 1/4 cup rum
  • 1/2 cup milk
  • 1 egg
  • 1 cup mashed ripe banana about 3 medium
  • 1/2 cup toasted coconut

Glaze

  • 1/2 cup powdered sugar
  • 1 Tablespoon rum
  • 1/2 Tablespoon heavy cream
  • 1/3 cup toasted coconut

Instructions

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

Nutrition

Serving: 1grams | Calories: 186kcal | Carbohydrates: 33g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 242mg | Fiber: 1g | Sugar: 17g