I told you that I saw this bread in my future…

 

And not because I’m a psychic, but because I haven’t stopped thinking about it since I saw it on My Baking Addiction.  If you are a reader of my blog, it is fairly obvious that I love me some banana bread. 

 

 

And this is not just any banana bread…

 

 

It uses rum to create a super moist texture.  Although the recipe calls for dark rum, I used Bacardi because we had few sips left in the house.

 

 

The coconut adds a unique flavor, and I was actually inspired to add some to my Coconut Ginger Zucchini Bread.

 

 

I decided to make 4 mini loaves so I would have some for me and others to share.

 

 

I brought one for my mom and brother to eat before Bike the Drive.  Banana bread is fantastic pre-biking fuel!

 

 

And I saved two for our Memorial Day BBQ, where this bread was really popular! 

 

 

Everyone loved it!  One person suggested turning it into banana bread french toast, which sounded amazing.  But when I woke up the next morning, there was no banana bread left for breakfast.  Next time!!!

 

 

 

Run-Coconut Banana Bread

From My Baking Addiction

 

Ingredients:

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup (1 stick) unsalted butter, softened

3/4 cup light brown sugar, slightly packed

2 eggs, lightly beaten

1 teaspoon pure vanilla extract

3 tablespoons dark rum

2 1/3 cups mashed overripe bananas (about 4-5 bananas)

1 cup sweetened shredded coconut

Directions:

1. Preheat oven to 350 degrees F. Lightly grease a 9×5 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.

Notes:

– For a plain loaf of banana bread, simply omit the rum and coconut.

– This bread does wonderfully with all types of add-ins such as walnuts, pecans, chocolate chips, etc.

– The flavor of the banana bread will intensify if allowed to sit overnight.

– To store, wrap the cooled bread in a layer of plastic wrap, followed by a layer of foil. Bread will keep at room temperature for up to 3 days.

-If using mini loaf pans, bake bread for ~30 minutes instead of the full hour.