Ingredients
- 3-4 very ripe bananas
- 1 3/4 c AP flour
- 1/2 c unsweetened desiccated coconut
- 1/3 c granulated sugar
- 1 T BP
- 1/2 tsp BS
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 2 eggs
- 1/4 c vegetable oil
- 1/2 tsp vanilla
- GLAZE (Optional)
- 1/4 c granulated sugar
- 3 T dark rum
- 2 T coconut
Preparation
Step 1
1. Preheat oven to 350'.
2. Lightly spray 9X5 loaf pan.
3. In a bowl, using a fork, mash bananas. Measure no more than 1.5 cups.
4. In a large bowl, add flour, 1/2 c coconut, 1/3 c sugar, BS, BP, salt, cinnamon and nutmeg.
5. In a small bowl, whisk eggs. Add oil and vanilla. Pour mixture into centre of flour mixture.
6. Using wooden spoon, stir just until moist. Do not over mix.
7. Stir in bananas. Do not over mix.
8. Scrape batter into prepared pan and smooth top.
9. Bake in the centre of oven at 350' for 55-65 minutes.
10. Do toothpick test.
11. Enjoy.
If using glaze:
1. Stir 1/4 c sugar with rum. It will not all dissolve.
2. When loaf is baked, remove pan to a rack. Using a skewer, poke several holes in the loaf.
3. Drizzle 1/2 of the glaze over hot loaf.
4. Turn out loaf, then turn top side up on a rack.
5. Evenly brush glaze overtop.
6. Sprinkle with coconut.
7. Cool completely. Store, wrapped in plastic, then foil. Will keep well at room temperature up to 3 days (or fridge X 1 week or freezer X 2 months).