Banana Coconut Rum Bread


  • 2 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1 and 1/2 cup mashed bananas
  • 1/2 cup coconut milk
  • 1/4 cup butter, melted
  • 1 tsp vanilla extract
  • 3 tbsp rum
  • 1 1/4 cup shredded coconut, divided

Preheat oven to 350˚F. Lightly grease a 9×5 inch loaf pan.

In a medium bowl, whisk together the flour, baking powder, salt and cinnamon.

In a large bowl, whisk together the sugar and eggs until well mixed. Whisk the mashed banana, coconut milk, butter, rum and vanilla extract into the sugar and egg mixture.

Pour the dry ingredients into the wet ingredients and stir until mixed with no streaks of flour remaining.

Stir in 1 cup of the shredded coconut and pour the batter out into the greased loaf pan. Sprinkle 1/4 cup shredded coconut on the batter.

Bake for about 60 minutes, until a toothpick inserted comes out clean. Cool on a wire rack for 1/2 an hour before slicing.

(You can also add about 1/2 cup of pecans. Just fold them in right before you pour the batter.)


One thought on “Banana Coconut Rum Bread

  1. Pingback: Kamikaze Drink

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