Toasted-Coconut Rum Banana Bread

 

This recipe is patterned after a bread served in Barbados, where coconuts, rum, and bananas are abundant.

 

1/2 cup butter, at room temperature (1/2 cup = 1 stick)

2/3 cup sugar

2 large eggs

3 Tablespoons dark rum

1/2 teaspoon almond extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup mashed ripe bananas (about 3 medium)

1 cup flaked coconut, toasted 5 to 8 minutes in

a 350 F oven

 

Preheat the oven to 350 F. Grease and flour one 9-1/2 x 5-1/2 inch loaf pan or three 5-3/4 x 3-1/2 inch loaf pans.

 

In a large mixing bowl, cream the butter and sugar. Beat in the eggs, rum, and almond extract.

 

In another bowl, stir the flour, baking powder, baking soda, and salt together, then add to the creamed mixture.

 

Blend in the banana and the coconut.

 

Turn into the prepared pan or pans. Bake 55 to 60 minutes for the large loaf or 45 to 55 minutes for the small loaves, or until they test done. Cool in the pan for 5 minutes, then turn out onto a rack.

 

 

Yield: one large or three small loaves

 

 

 

Source: Quick Breads by Beatrice A. Okakangas 1991