Rum-Coconut Bread

By cagatlin

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

Preparation

Step 1

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.