RUM-COCONUT BANANA BREAD
Provided by My Baking Addiction
Yield 1 loaf
Number Of Ingredients 0
Steps:
- 1. Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan.2. In a medium bowl, combine flour, baking soda, cinnamon, and salt. In a large bowl, with an electric hand mixer, cream together the butter and brown sugar until light and fluffy; about 2 minutes. Add in the eggs, vanilla, rum, and bananas mixing until fully incorporated.3. Using a rubber spatula or wooden spoon, add the flour mixture into the banana mixture, stirring until just incorporated. Fold in coconut flakes. Pour batter into prepared loaf pan.4. Bake in preheated oven for 60 to 65 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, and then turn out onto a wire rack.
BANANA COCONUT LOAF
A very attractive loaf, and a flavor to match.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts, and cherries.
- Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 38.4 g, Cholesterol 51.3 mg, Fat 12.8 g, Fiber 1.6 g, Protein 3.8 g, SaturatedFat 6.3 g, Sodium 285.9 mg, Sugar 20.3 g
WE BE JAMMIN' JAMAICAN BANANA BREAD
Delicious and exotic twist on the common and bland banana bread. So good you will never bake another run-of-the-mill banana bread! Serve and watch the happy faces!
Provided by B. Painter
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 2h45m
Yield 24
Number Of Ingredients 22
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 8x4 inch loaf pans.
- Beat together 2 tablespoons of softened butter and cream cheese in a large bowl until fluffy. Slowly beat in sugar until well incorporated. Add the egg and mix well. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. In a different bowl, mix together the bananas, milk, 2 tablespoons rum, lime zest, lime juice, and vanilla extract; stir well. Pour 1/3 of the flour mixture into the butter and mix well. Mix in 1/2 of the mashed bananas. Continue with another 1/3 of the flour, followed by the remaining banana mixture, and finally the remaining flour. Fold in 1/4 cup pecans and 1/4 cup coconut flakes.
- Pour the mixture into the loaf pans, and bake in the preheated oven until a toothpick inserted into the center comes out clean, about one hour. When finished, cool for 10 minutes in the pan, remove, and finish cooling on a wire rack.
- After you take the banana bread out of the oven, prepare the topping by stirring together the brown sugar, remaining butter, lime juice, and 2 teaspoons of rum in a small saucepan over medium-high heat. Bring to a simmer stirring constantly; cook until the sugar has dissolved and the mixture is smooth, about one minute. Remove from heat, and stir in 2 tablespoons pecans, and 2 tablespoons coconut. Spoon this topping over the loaves while they are still warm. The topping will harden slightly when the loaf cools.
Nutrition Facts : Calories 130.9 calories, Carbohydrate 22 g, Cholesterol 12.9 mg, Fat 3.8 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 1.7 g, Sodium 92 mg, Sugar 12.5 g
COCONUT BANANA BREAD
White chocolate is the wonderfully different addition to this tropical-tasting bread. The moist slices are so scrumptious, they disappear as soon as I serve them.
Provided by Taste of Home
Time 1h25m
Yield 2 loaves.
Number Of Ingredients 12
Steps:
- In a bowl, combine butter and sugar; mix well. Add eggs and extracts; beat on high speed until thickened. Stir in bananas. Combine the flour, baking soda and salt; gradually add to banana mixture. Fold in the chocolate, coconut and pecans. Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts :
RUM BANANA BREAD
A delicious banana bread with just a hint of rum. The sour cream makes this loaf so moist! This usually gets eaten right away!
Provided by ScrappieDoo
Categories Breads
Time 1h10m
Yield 1 loaf, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Cream butter and sugar until fluffy.
- Add eggs and beat until light.
- Add rum, sour cream and almond extract.
- Mix in mashed bananas.
- Combine flour, baking soda and salt in separate bowl.
- Pour wet mixture into dry mixture and combine.
- Bake for 1 hour depending on size of loaf pan.
BANANA BREAD WITH COCONUT RUM
Moist and delicious, this banana bread is unlike all the others. Everyone will wonder what your secret ingredient is !!
Provided by Chef Dee
Categories Quick Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Beat the margarine and brown sugar together until fluffy.
- Add the egg, beating until smooth.
- Stir in the mashed bananas and rum.
- In a large mixing bowl, stir the flour, salt and baking soda together.
- Gradually stir the egg mixture into the dry ingredients, stirring until the batter is moistened and blended.
- Spray a loaf pan with cooking spray.
- Spoon the batter into the loaf pan, spreading the top until smooth.
- Bake at 350 for one hour.
- Place loaf pan on cooling rack for 10 min's then remove loaf and continue to cool to room temperature.
- Banana bread is always better the day after it is made.
- Store in a loose plastic bag, loaves do not like to be in sealed bags.
Nutrition Facts : Calories 2544.2, Fat 54, SaturatedFat 10.2, Cholesterol 211.5, Sodium 3117.5, Carbohydrate 486.6, Fiber 15.9, Sugar 256, Protein 36.5
BANANA BREAD WITH RUM AND COCONUT
Provided by Natalie
Number Of Ingredients 11
Steps:
- Preheat oven to 170c degrees and grease the pans.
- In a large bowl, whisk sugar, brown sugar, oil, eggs, vanilla extract and rum until mixture is smooth.
- Add mashed bananas and continue to mix with a spatula until incorporated.
- Sift in the flour and baking powder, add the coconut and stir just until blended.
- Transfer the batter into the pans, and sprinkle some sliced almonds over each cake.
- Bake for about 35-45-minutes until golden brown or until a toothpick inserted in the center comes out with moist crumbs.
- Cool at room temperature and serve with powdered sugar.
BANANA COCONUT BREAD PUDDING WITH RUM SAUCE
If you like bananas, coconut, and rum, then this is a dessert for you. A good way to use up ripe bananas. Instead of the sauce, serve warm with vanilla ice cream or whipped cream.
Provided by Martina
Categories Dessert
Time 1h20m
Yield 9 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, combine bread cubes, eggs, bananas, cinnamon, condensed milk, coconut, butter, vanilla and salt.
- Stir well to combine.
- Leave sit for 15 minutes.
- Pour mixture into greased 9x9 inch pan.
- Sprinkle nuts evenly over top.
- Bake for 45-50 minutes or until knife inserted in centre tests clean.
- For sauce: Melt butter in saucepan, stir in flour.
- Add brown sugar, cream and milk.
- Bring to boil, lower heat and simmer until thickened.
- Remove from heat and stir in rum.
- Serve warm with pudding.
- If sauce becomes too thick, thin with a small amount of milk.
BANANA BREAD WITH COCONUT-KEY LIME GLAZE
Delicious summer treat.
Provided by Jenna L. Annas
Time 1h55m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
- Mix flour, baking soda, and salt together in a bowl.
- Beat sugar and butter together in a large bowl with an electric mixer until smooth and well blended. Add eggs, one at a time, beating well after each addition. Add bananas, yogurt, and rum; beat until blended. Add flour mixture and beat on low speed or by hand until just moist. Stir in fresh coconut and pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool in the pan for 10 minutes.
- Meanwhile, whisk together powdered sugar, Key lime juice, and coconut flakes for glaze in a bowl. Drizzle over warm bread.
- Remove warm bread from the pan and place on a wire rack. Drizzle glaze over top and allow to cool completely before cutting, about 30 minutes.
Nutrition Facts : Calories 406.8 calories, Carbohydrate 68.9 g, Cholesterol 62.2 mg, Fat 11.5 g, Fiber 3 g, Protein 6.2 g, SaturatedFat 7.7 g, Sodium 371.4 mg, Sugar 39.2 g
BANANA BREAD WITH COCONUT RUM
I created this recipe based on another recipe I saw on 'Zaar. I'm trying to stay away from refined sugar and white flour. I like to use unrefined coconut oil instead of butter in my baking, which also makes this bread a little healthier.
Provided by MissLinguist
Categories Quick Breads
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Mix oil and sweeteners until creamed.
- Add the egg.
- Add Malibu and bananas and mix well.
- Mix flour, soda, and salt together.
- Add the dry ingredients to the wet mixture, and mix only until moistened.
- Pour batter into a greased loaf pan. Spread evenly.
- Bake for 1 hour, until a tester (toothpick or thin knife blade) comes out clean. After cooling for 10 min, remove from pan and cool on a rack.
- *A note on Xylitol: Xylitol is a great option for people who want to cut calories (it has 40% less calories than sugar). It is not an artificial sweetener; it is what gives berries their sweet taste. It doesn't cause a "sugar rush." It also helps fight calories. Xylitol may be used as a 1:1 substitute for sugar. However, Xylitol is EXTREMELY TOXIC FOR YOUR PETS, so please do not share Xylitol treats with your furry friends.
Nutrition Facts : Calories 211.9, Fat 8.1, SaturatedFat 6.2, Cholesterol 26.4, Sodium 391.9, Carbohydrate 28.6, Fiber 4.4, Sugar 3.8, Protein 5.2
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- Bake until a toothpick inserted in the center comes out clean, 50 minutes to 1 hour. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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