Rum & Coconut Banana Bread

Yummmmm is all I have to say. Not too sweet, and you can leave out the rum and coconut if you just want a plain recipe. Next time I’m going to substitute pecans for the coconut! Original recipe here.

  • 2 C flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 C margarine/butter, softened
  • 1/2 C light brown sugar, packed
  • 1 tsp vanilla extract
  • 2 eggs
  • 3-4 Tbsp rum, I used Bacardi Gold
  • 4 overripe bananas, mashed
  • 1 C unsweetened coconut, shredded

Preheat oven to 350F. Mix flour, baking soda, salt and cinnamon in a large bowl. In a separate bowl, cream the margarine and brown sugar together. Add vanilla, eggs, rum and bananas to the margarine and sugar. Mix thoroughly. Pour dry ingredients into the wet ingredients, and combine (don’t over-mix). Fold in the coconut. Pour into a lightly greased 9×5 loaf pan. Bake for 1 hour, or until an inserted toothpick comes out clean. Remove from oven, and let sit in the pan for 10 minutes, then remove loaf and let cool on a wire rack.

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