Coconut Rum Banana Bread - Eating Well

By sheilaolim

Nutrition

Per serving: 384 calories; 21 g fat (5 g sat, 10 g mono); 43 mg cholesterol; 44 g carbohydrates; 14 g added sugars; 20 g total sugars; 5 g protein; 4 g fiber; 240 mg sodium; 237 mg potassium.
Tips & Notes

Coconut: Look for thin flakes of dried unsweetened coconut called coconut chips in the produce section or near other coconut in large supermarkets and natural-foods stores. To toast: Place coconut chips or flakes in a small dry skillet over medium-low heat and cook, stirring constantly, until light brown in spots, 4 to 8 minutes.

Ingredients

• 1/2 cup unsweetened coconut chips (see Tip) or flakes plus 2 tablespoons, divided
• 1 1/2 cups mashed very ripe bananas
• 2 large eggs
• 2/3 cup canola oil or melted coconut oil
• 2/3 cup packed light brown sugar
• 1/4 cup dark or light rum or pineapple juice
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon pure vanilla extract
• 2 cups white whole-wheat flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 teaspoon ground ginger

Details

Preparation time 30mins
Adapted from eatingwell.com

Preparation

Step 1

Preparation

Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
Toast 1/2 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.