Rum-Coconut Banana Bread

By mitzzy

As soon as we were back in the states, I picked up a bunch of bananas and anxiously waited from them to turn the perfect shade of brown. I then whipped up my favorite banana bread recipe and, drawing inspiration from Cindy, I infused the batter with St. Lucia rum, cinnamon and coconut; creating an island-inspired delectable quick bread that truly highlights some of the amazing flavors of St. Lucia.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup light brown sugar, slightly packed
• 2 eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 3 tablespoons dark rum
• 2 1/3 cups mashed overripe bananas (about 4-5 bananas)
• 1 cup sweetened shredded coconut

Details

Preparation time 15mins
Cooking time 65mins

Preparation

Step 1

Directions:
1. Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan.

2. In a medium bowl, combine flour, baking soda, cinnamon, and salt. In a large bowl, with an electric hand mixer, cream together the butter and brown sugar until light and fluffy; about 2 minutes. Add in the eggs, vanilla, rum, and bananas mixing until fully incorporated.

3. Using a rubber spatula or wooden spoon, add the flour mixture into the banana mixture, stirring until just incorporated. Fold in coconut flakes. Pour batter into prepared loaf pan.

4. Bake in preheated oven for 60 to 65 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, and then turn out onto a wire rack.

Notes:
- For a plain loaf of banana bread, simply omit the rum and coconut.

- This bread does wonderfully with all types of add-ins such as walnuts, pecans, chocolate chips, etc.

- The flavor of the banana bread will intensify if allowed to sit overnight.

- To store, wrap the cooled bread in a layer of plastic wrap, followed by a layer of foil. Bread will keep at room temperature for up to 3 days.