Toasted-coconut rum banana bread
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter -- at room |
| Temperature | ||
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ⅔ | cup | Sugar |
| 1 | cup | Banana -- (about 3 |
| Medium)mash | ||
| 2 | Eggs | |
| 3 | tablespoons | Dark rum |
| 1 | cup | Coconut -- toasted 5-8 |
| Minutes | ||
| In 350 F oven | ||
| ½ | teaspoon | Almond extract |
| 2 | cups | All-purpose flour |
| 1 | teaspoon | Baking powder |
Directions
Preheat the oven to 350 F. Grease and flour 9½ x 5 ½ inch loaf pan or three 5 ¾ x 3 ½-inch loaf pans. In a large mixing bowl, cream the butter and sugar. Beat in eggs, rum, and almond extract. In another bowl, stir the flour, baking powder, soda, and salt together, then add to the creamed mixture. Blend in the banana and coconut.
Turn into prepared pan or pans. Bake 55 to 60 minutes for the large loaf , or 45 to 55 minutes for the smaller loaves, or until they test done. Cool in the pan 5 minutes, then turn onto a rack.
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