COCONUT-RUM BANANA BREAD RECIPE

Coconut-Rum Banana Bread Recipe image

Provided by @MakeItYours

Number Of Ingredients 13

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½ cup unsweetened coconut chips (see Tip) or flakes plus 2 tablespoons, divided
1½ cups mashed very ripe bananas (about 3 medium)
2 large eggs
⅔ cup canola oil or melted coconut oil
⅔ cup packed light brown sugar
¼ cup dark or light rum or pineapple juice
2 tablespoons unsalted butter, melted
½ teaspoon pure vanilla extract
2 cups white whole-wheat flour
1½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
¾ teaspoon ground ginger

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.