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Rum-Coconut Bread


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Rate this recipe 4.5/5 (2 Votes)


  • 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



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.

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