Friday, June 16, 2017
COCONUT-RUM BANANA BREAD
COCONUT-RUM BANANA BREAD 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 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.