Banana coconut bread
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- Prep Time15 mins
- Total Time15 mins
- Makes16 slices
Andreas Trauttmansdorff
A great way to use up overripe bananas, this bread has island flair with toasty coconut in the batter and a punchy rum glaze drizzled overtop.
Ingredients
3 to 4 very ripe large bananas
1 3/4 cups all-purpose flour
1/2 cup unsweetened desiccated coconut
1/3 cup granulated sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 eggs
1/4 cup vegetable oil
1/2 tsp vanilla
1/4 cup granulated sugar
3 tbsp dark rum
2 tbsp unsweetened desiccated coconut
Instructions
Preheat oven to 350F. Lightly oil or spray a 9x5-in. loaf pan. In a bowl, using a fork, mash bananas. They should measure no more than 1 1/2 cups. In a large bowl, stir flour with 1/2 cup coconut, 1/3 cup sugar, baking powder and soda, salt, cinnamon and nutmeg. In a small bowl, whisk eggs. Whisk in oil and vanilla. Pour into centre of flour mixture. Using a wooden spoon, stir just until batter is moist. Stir in bananas. Do not overmix. Scrape batter into prepared loaf pan. Smooth top. Bake in centre of 350F oven until a cake tester inserted into centre of loaf comes out clean, 55 to 65 minutes.
Meanwhile, for glaze, place 1/4 cup sugar in a small bowl. Stir in rum. Sugar won't completely dissolve. When loaf is baked, remove pan to a rack. Using a cake tester or skewer, poke several holes in loaf. Brush or drizzle half of glaze over hot loaf. Cool in pan 10 minutes. Run a knife around inside of pan to loosen loaf. Carefully turn out loaf, then turn top side up on a rack. Evenly brush or drizzle remaining glaze overtop. Sprinkle with coconut. Great warm or at room temperature. Or cool completely, then wrap in plastic, then foil. Bread will keep well at room temperature up to 3 days or refrigerate up to a week or freeze up to 2 months.
Nutrition (per serving)
Calories 148, Protein 2.6g, Carbohydrates 21.6g, Fat 6.1g, Fibre 1.3g, Sodium 166mg.