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–+ servings

Toasted Coconut Banana Bread with Spiced Rum

This banana bread combines overripe bananas with a splash of spiced rum, resulting in a moist, tender crumb infused with warm flavors. Topped with crunchy toasted coconut, it offers a delightful contrast in texture and a rich, fragrant aroma that fills your kitchen. Perfect for breakfast, snacks, or cozy afternoons, it’s a simple treat with a special twist.
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Course: Main Course
Cuisine: Comfort Food
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Calories: 250kcal
Author: James Taylor
Servings: 8

Equipment

  • Mixing Bowls
  • Whisk
  • Spatula
  • Loaf Pan
  • Skillet or toaster oven for toasting coconut
  • Cooling Rack

Ingredients

  • 4 large ripe bananas really soft and dark
  • 1/2 cup unsalted butter melted or browned for extra flavor
  • 1/2 cup brown sugar dark or light
  • 2 tablespoons spiced rum or vanilla extract as a substitute
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup toasted coconut see instructions for toasting

Instructions

  • Preheat your oven to 180°C (350°F). Lightly grease your loaf pan and line it with parchment paper for easy removal.
  • In a dry skillet or toaster oven, toast the shredded coconut over medium heat until golden and fragrant, about 3-4 minutes. Keep a close eye to prevent burning, then set aside to cool.
  • Place the ripe bananas in a large bowl and mash with a fork until mostly smooth, leaving some chunks for texture.
  • Add the melted butter, brown sugar, and spiced rum to the mashed bananas. Whisk together until the mixture is well combined and smells warm and inviting.
  • In a separate bowl, whisk together the flour, baking soda, and salt to combine evenly.
  • Gently fold the dry ingredients into the wet banana mixture using a spatula, just until combined. Be careful not to overmix—lumps are okay and help keep the bread tender.
  • Fold in the toasted coconut, distributing it evenly throughout the batter for added crunch and flavor.
  • Pour the batter into your prepared loaf pan and smooth the top with a spatula for an even surface.
  • Bake in the preheated oven for 50-60 minutes. Check at 50 minutes—if the top is golden and a toothpick inserted in the center comes out clean, it's ready. If not, bake for a few more minutes.
  • Once baked, remove the bread from the oven and let it rest in the pan for about 10 minutes. Then transfer it to a cooling rack to cool completely.
  • Slice the bread once cooled, revealing a moist crumb with a golden top and crunchy coconut bits. Enjoy warm or at room temperature with your favorite spread or plain for a cozy treat.

Notes

For extra flavor, sprinkle a little cinnamon on the batter before baking or add chocolate chips for a decadent twist.

Nutrition

Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 300mg | Sugar: 15g | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg