Best Coconut Rum Banana Bread Recipes

BANANA COCONUT BREAD PUDDING WITH RUM SAUCE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine bread cubes, eggs, bananas, cinnamon, condensed milk, coconut, butter, vanilla and salt.
• Stir well to combine.
• Leave sit for 15 minutes.
• Pour mixture into greased 9x9 inch pan.
• Sprinkle nuts evenly over top.
• Bake for 45-50 minutes or until knife inserted in centre tests clean.
• For sauce: Melt butter in saucepan, stir in flour.
• Add brown sugar, cream and milk.
• Bring to boil, lower heat and simmer until thickened.
• Remove from heat and stir in rum.
• Serve warm with pudding.
• If sauce becomes too thick, thin with a small amount of milk.

BANANA BREAD WITH COCONUT RUM

Steps:

• Beat the margarine and brown sugar together until fluffy.
• Add the egg, beating until smooth.
• Stir in the mashed bananas and rum.
• In a large mixing bowl, stir the flour, salt and baking soda together.
• Gradually stir the egg mixture into the dry ingredients, stirring until the batter is moistened and blended.
• Spray a loaf pan with cooking spray.
• Spoon the batter into the loaf pan, spreading the top until smooth.
• Bake at 350 for one hour.
• Place loaf pan on cooling rack for 10 min's then remove loaf and continue to cool to room temperature.
• Banana bread is always better the day after it is made.
• Store in a loose plastic bag, loaves do not like to be in sealed bags.

JAMAICAN COCONUT-RUM BANANA BREAD

Steps:

• Preheat oven to 375. Beat 2 tbsp. butter and cream cheese in an electric mixer until fluffy. Add 1 cup granulated sugar, beating well. Add egg; beat well. Combine flour, baking powder, baking soda, and generous pinch of salt in a medium bowl, stirring well. In a separate bowl, combine banana, milk, 2 tbsp. rum, lime zest, ,2 tsp. lime juice, and vanilla. Add flour mixture to sugar mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in ¼ cup chopped pecans and ¼ cup coconut. Pour batter into a buttered 8x4 inch loaf pan. Bake for 1 hour or until a skewer inserted into center of cake comes out clean. Cool in pan on a rack for 10 minutes, then remove from pan to continue cooling on rack. Meanwhile, combine brown sugar, 2 tsp. butter, 2 tsp. lime juice, and 2 tsp. rum in a small saucepan. Bring to a simmer over medium heat. Cook 1 minute, stirring constantly. Remove from heat. Stir in 2 tbsp. pecans and 2 tbsp. coconut. Spoon mixture over loaf. Let topping set before serving.

BROWN BUTTER BANANA BREAD WITH RUM AND COCONUT

Steps:

• Place a rack in the center of the oven and preheat to 350 degrees F. Grease and flour a 9×5-inch loaf pan and set aside. Melt butter in a saucepan over medium heat. Butter will begin to foam and crackle as it melts. When the crackling subsides, the butter will begin to brown. Swirl the pan as the butter cooks. When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl. Taking the butter out of the hot saucepan will stop the butter from overcooking and burning. Set aside to cool. In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon. In a medium bowl, whisk together eggs, vanilla extract, and yogurt or buttermilk. Whisk in the mashed bananas. When butter has cooled, whisk in the browned butter. Add the wet ingredients, all at once to the dry ingredients. Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour. Fold in the toasted coconut. Fold together ingredients, but try not to over stir. Spoon batter into prepared pan and top with untoasted coconut. Bake for 50 minutes to 1 hour, or until a skewer inserted into the center of the loaf comes out clean. Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely. Brush with a bit of rum as it cools. Bread will last 4 days, well wrapped at room temperature. This loaf also freezes well.

COCONUT-RUM BANANA BREAD RECIPE

Steps:

• Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray. Toast ½ cup coconut. Whisk bananas, eggs, oil, brown sugar, rum (or juice), butter and vanilla in a large bowl. Fold in toasted coconut. Whisk dry ingredients in another bowl; gently stir into the wet ingredients until just combined. Pour the batter into the pan and sprinkle the 2 tablespoons coconut on top. Bake until a toothpick inserted in the center comes out clean, 50 minutes to 1 hour. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.