BANANA-COCONUT BREAD
Steps:
- Preheat oven: 350F Puree the bananas thoroughly (making roughly 1.5 Cups) and set aside. Whisk all of the dry ingredients (flour, baking soda, nutmeg and salt) together in a bowl and set aside. Beat the softened butter with the sugars until a light and fluffy texture, Add the rum, yogurt, and vinegar and thoroughly combine together. Alternatively, add roughly 1/2 cup amounts of the banana and flour mixtures to the butter/sugar/rum mix and evenly combine. (NOTE: Although Easy To Do, Don't Over-Mix At This Stage!). Lightly toast the coconut until golden (350F in oven on a cookie sheet for 5 min or med-low heat using a skillet). Gently stir the toasted coconut into the batter. Prepare a loaf pan by buttering all sides, and lightly dusting with flour. Pour batter evenly into pan and top with a dusting of sugar and extra coconut (optional). Bake 50-65 minutes depending on location. (note: mine is consistantly done at 56 minutes, but check at 50min just in case)
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Asim Bilal
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Sue Mowla
[email protected]This recipe is a keeper! I've made it several times and it's always delicious.
Noah Volrich
[email protected]I followed the recipe exactly and my bread turned out dense and dry.
Hari Oli
[email protected]This bread is amazing! I've made it several times and it's always a hit.
Ramesh Balkaran
[email protected]I made this bread for my family and they loved it! It's so easy to make and it turned out perfectly.
Youssef Niwa
[email protected]This banana coconut bread is so delicious and moist! I love the combination of flavors. It's the perfect snack or breakfast food.