Rum-Coconut Bread

Rum-Coconut Bread
Rum-Coconut Bread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups all purpose flour

  • 1

    teaspoon baking soda

  • 1/4

    teaspoon salt

  • 1/2

    teaspoon ground cinnamon

  • 1/2

    cup unsalted butter, softened

  • 3/4

    cup light brown sugar, slightly

  • 2

    eggs, lightly beaten

  • 1

    teaspoon pure vanilla extract

  • 3

    tblespoons dark rum

  • 2 1/3

    cups mashed overripe bananas ( about 4 or 5)

  • 1

    cup sweetened shredded coconut

Directions

1, Preheat oven to 350 degrees. 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 bbatter into prepared loaf pan. 4 Bank in preheated oven for 60 to 65 minutes, or until toothpick inserted into the center comes out clean. Let bread cool for 10 minutes, and then turn out onto a wire rack.

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