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 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Author Cathy Trochelman
Ingredients
2 1/2c.all purpose flour
1c.granulated sugar
3 1/2tsp.baking powder
1tsp.salt
3Tbsp.vegetable oil
1/2c.rum
1/4c.milk
1egg
1c.mashed ripe bananaabout 3 medium
1/2c.toasted coconut
For glaze:
1/2c.powdered sugar
1Tbsp.rum
1/2Tbsp.heavy cream
1/3c.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.