Coconut Rum Banana Bread Recipes

COCONUT BANANA BREAD

Steps:

• Pre-heat oven to 350 degrees. Coat a 9" x 5" loaf pan with non-stick cooking spray and set aside.
• In a medium bowl, whisk together flour, baking soda and salt.
• In a large bowl, beat together butter and sugars until light and fluffy. Add eggs one at a time mixing thoroughly each time.
• Blend in banana, yogurt, rum and vanilla extract. On low speed, add the flour mixture, blending until just combined.
• Add toasted coconut flakes and mix in by hand.
• Put dough into prepared loaf pan, sprinkle with one tablespoon of coconut flakes. Bake for 60 minutes.

COCONUT-RUM BANANA BREAD

Steps:

• Heat oven to 350 degrees.
• Combine flour, sugar, baking powder, salt in a large mixing bowl.
• Add vegetable oil, rum, milk, egg, and mashed banana and mix until smooth.
• Stir in toasted coconut.
• Pour into 1 loaf pan or 3 mini loaf pans.
• Bake at 350 degrees 60-65 minutes (large) or 40-45 minutes (mini).
• Remove from oven; cool slightly.
• Loosen sides of loaf from pan and remove to wire rack to cool completely.
• For glaze: combine powdered sugar, rum, and heavy cream and drizzle over slightly cooled bread.
• Top with toasted coconut.

RUM-COCONUT BANANA BREAD

Steps:

• 1. Preheat oven to 350 degrees F. 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 batter into prepared loaf pan.4. Bake in preheated oven for 60 to 65 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, and then turn out onto a wire rack.

WE BE JAMMIN' JAMAICAN BANANA BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 8x4 inch loaf pans.
• Beat together 2 tablespoons of softened butter and cream cheese in a large bowl until fluffy. Slowly beat in sugar until well incorporated. Add the egg and mix well. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. In a different bowl, mix together the bananas, milk, 2 tablespoons rum, lime zest, lime juice, and vanilla extract; stir well. Pour 1/3 of the flour mixture into the butter and mix well. Mix in 1/2 of the mashed bananas. Continue with another 1/3 of the flour, followed by the remaining banana mixture, and finally the remaining flour. Fold in 1/4 cup pecans and 1/4 cup coconut flakes.
• Pour the mixture into the loaf pans, and bake in the preheated oven until a toothpick inserted into the center comes out clean, about one hour. When finished, cool for 10 minutes in the pan, remove, and finish cooling on a wire rack.
• After you take the banana bread out of the oven, prepare the topping by stirring together the brown sugar, remaining butter, lime juice, and 2 teaspoons of rum in a small saucepan over medium-high heat. Bring to a simmer stirring constantly; cook until the sugar has dissolved and the mixture is smooth, about one minute. Remove from heat, and stir in 2 tablespoons pecans, and 2 tablespoons coconut. Spoon this topping over the loaves while they are still warm. The topping will harden slightly when the loaf cools.

COCONUT BANANA BREAD

Steps:

• In a bowl, combine butter and sugar; mix well. Add eggs and extracts; beat on high speed until thickened. Stir in bananas. Combine the flour, baking soda and salt; gradually add to banana mixture. Fold in the chocolate, coconut and pecans. Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

BANANA COCONUT LOAF

Steps:

• Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts, and cherries.
• Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.

BANANA BREAD WITH COCONUT RUM

Steps:

• Beat the margarine and brown sugar together until fluffy.
• Add the egg, beating until smooth.
• Stir in the mashed bananas and rum.
• In a large mixing bowl, stir the flour, salt and baking soda together.
• Gradually stir the egg mixture into the dry ingredients, stirring until the batter is moistened and blended.
• Spray a loaf pan with cooking spray.
• Spoon the batter into the loaf pan, spreading the top until smooth.
• Bake at 350 for one hour.
• Place loaf pan on cooling rack for 10 min's then remove loaf and continue to cool to room temperature.
• Banana bread is always better the day after it is made.
• Store in a loose plastic bag, loaves do not like to be in sealed bags.

BANANA BREAD WITH RUM AND COCONUT

Steps:

• Preheat oven to 170c degrees and grease the pans.
• In a large bowl, whisk sugar, brown sugar, oil, eggs, vanilla extract and rum until mixture is smooth.
• Add mashed bananas and continue to mix with a spatula until incorporated.
• Sift in the flour and baking powder, add the coconut and stir just until blended.
• Transfer the batter into the pans, and sprinkle some sliced ​​almonds over each cake.
• Bake for about 35-45-minutes until golden brown or until a toothpick inserted in the center comes out with moist crumbs.
• Cool at room temperature and serve with powdered sugar.

GLAZED COCONUT-BANANA BREAD

Steps:

• Preheat oven to 350°. Grease and flour a 9x5-in. loaf pan. In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in bananas, yogurt, apple juice and vanilla. In another bowl, whisk flour, baking soda and salt; stir into butter mixture. Fold in 1/2 cup coconut., Transfer to prepared pan. Sprinkle with remaining coconut. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool., In a small bowl, mix confectioners' sugar and lime juice until smooth; spoon over warm bread.

BANANA COCONUT BREAD PUDDING WITH RUM SAUCE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine bread cubes, eggs, bananas, cinnamon, condensed milk, coconut, butter, vanilla and salt.
• Stir well to combine.
• Leave sit for 15 minutes.
• Pour mixture into greased 9x9 inch pan.
• Sprinkle nuts evenly over top.
• Bake for 45-50 minutes or until knife inserted in centre tests clean.
• For sauce: Melt butter in saucepan, stir in flour.
• Add brown sugar, cream and milk.
• Bring to boil, lower heat and simmer until thickened.
• Remove from heat and stir in rum.
• Serve warm with pudding.
• If sauce becomes too thick, thin with a small amount of milk.