Coconut Rum Banana Cake

• Produce

  • 2 1/2 cups (6-7 frozen thawed bananas, frozen

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking soda
  • 3/4 cup Brown sugar
  • 2 cups Flour
  • 1/4 tsp Salt
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1 cup Coconut

• Dairy

  • 1/2 cup Butter

• Beer, Wine & Liquor

  • 4 tbsp Amber rum

Found on noshingwiththenolands.com

Description

Ingredients

• 2 cups flour
• 1 tsp. baking soda
• ¼ tsp. salt
• ½ cup butter
• ¾ cup brown sugar
• 2 eggs, beaten
• 1 tsp. vanilla
• 4 Tbsp. amber rum
• 2½ cups (6-7) frozen thawed bananas
• 1 cup shredded coconut

Directions

• Preheat oven to 350F. Lightly grease four mini loaf pans or one large loaf pan (9x5) and set aside. In a large bowl of a standup mixer, cream the butter and brown sugar together until light and fluffy. Add the eggs and mix well. Add in the vanilla, rum and bananas until mixed together.
• Whisk together in another bowl the flour, baking soda and salt. Add to the butter mixture by spoonful and combine until just mixed. Fold in the coconut.
• Pour the batter into the prepared pans and bake for 45 min. for the smaller loaves or 60 min. for the larger. Turn out onto a cooling rack when done.
• Once cooled wrap bread in plastic wrap and then foil. It will keep for 3 days like this (if it lasts that long). It also freezes well.