Rum-Coconut Bread

Servings: 0 servings



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.