Description
Banana bread hits different when Caribbean rum and toasted coconut sneak into the batter, creating a tropical escape right from your kitchen. Warm slices paired with morning coffee will make your breakfast feel like a mini vacation.
Ingredients
Scale
Primary Ingredients:
- 4 bananas
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter
- ½ cup brown sugar
Supporting Ingredients:
- 2 tablespoons spiced rum
- ½ teaspoon baking soda
- ¼ teaspoon salt
Garnish/Optional Ingredient:
- ½ cup toasted coconut
Instructions
- Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
- Toast ½ cup coconut in a dry skillet over medium heat for 3-4 minutes, stirring constantly until golden brown. Remove from heat and let cool.
- Mash 4 very ripe bananas in a large mixing bowl until mostly smooth, keeping some small chunks for texture.
- Whisk ½ cup melted butter, ½ cup brown sugar, and 2 tablespoons spiced rum into the mashed bananas until thoroughly combined.
- In a separate bowl, mix 1 ½ cups flour, ½ teaspoon baking soda, and ¼ teaspoon salt until evenly distributed.
- Fold the dry ingredients into the banana mixture using a spatula. Mix gently to avoid overworking the batter.
- Carefully stir the toasted coconut into the batter, ensuring even distribution throughout.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake at 350°F for 50-60 minutes. Check doneness by inserting a toothpick into the center—it should come out clean.
- Allow the bread to rest in the pan for 10 minutes after removing from the oven.
- Transfer the loaf to a cooling rack and let it cool completely before slicing.
Notes
- Ripe bananas are key for natural sweetness and moist texture, so wait until they’re very soft and speckled brown.
- Toasting coconut beforehand intensifies its flavor and adds a delightful crunch that transforms ordinary banana bread into something special.
- For a gluten-free version, swap wheat flour with a cup-for-cup gluten-free blend to keep the same tender crumb and rich taste.
- Storing the bread wrapped tightly in plastic wrap or sealed container keeps it fresh for 3-4 days at room temperature, maintaining its delicious moisture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes - 1 hour
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 to 8
- Calories: 200 kcal
- Sugar: 12 g
- Sodium: 130 mg
- Fat: 8 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg