Coconut-Rum Banana Bread

• Produce

  • 1 cup Banana, Ripe

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 1/2 cup All-purpose flour
  • 3 1/2 tsp Baking powder
  • 1 cup Granulated sugar
  • 1/2 cup Powdered sugar
  • 1 tsp Salt

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Nuts & Seeds

  • 3/4 cup Coconut, toasted

• Dairy

  • 1/2 tbsp Heavy cream
  • 1/4 cup Milk

• Beer, Wine & Liquor

  • 9/16 cup Rum

Found on lemontreedwelling.com

Description

Ingredients

• 2½ c. all purpose flour
• 1 c. granulated sugar
• 3½ tsp. baking powder
• 1 tsp. salt
• 3 Tbsp. vegetable oil
• ½ c. rum
• ¼ c. milk
• 1 egg
• 1 c. mashed ripe banana (about 3 medium)
• ½ c. toasted coconut
• For glaze:
• ½ c. powdered sugar
• 1 Tbsp. rum
• ½ Tbsp. heavy cream
• ⅓ c. toasted coconut

Directions

• Heat oven to 350 degrees.
• Combine flour, sugar, baking powder, salt in a large mixing bowl.
• Add vegetable oil, rum, milk, egg, and mashed banana and mix until smooth.
• Stir in toasted coconut.
• Pour into 1 loaf pan or 3 mini loaf pans.
• Bake at 350 degrees 60-65 minutes (large) or 40-45 minutes (mini).
• Remove from oven; cool slightly.
• Loosen sides of loaf from pan and remove to wire rack to cool completely.
• For glaze: combine powdered sugar, rum, and heavy cream and drizzle over slightly cooled bread.
• Top with toasted coconut.