Monday, June 7, 2010

Tropical paradise...

I love tropical flavors. Spicy jerk chicken, fresh mango, piña coladas, coconut anything really. I thought I'd add a tropical twist to my banana bread today.

This may be my new way to do banana bread. So good! I can't wait to put some vanilla ice cream on a warm piece for dessert.

Coconut and Rum Banana Bread

  • 6 tbsp (3/4 stick) unsalted butter
  • 2 eggs (I use extra-large but large is fine too), beaten
  • 1/2 cup vanilla yogurt (plain would work)
  • 3 large or 4 small, very ripe bananas; mashed
  • 1 1/2 tsp rum extract
  • 2 cups of all purpose flour
  • 3/4 cup sugar
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sweetened shredded coconut (baking aisle)
Adjust the oven rack to the lower-middle position. Preheat oven to 350 degrees F. Grease your loaf pan and dust it with flour. Tap out the excess flour.

Melt the butter in a large glass mixing bowl. Microwave works great. Set aside to cool. In the meantime, whisk the flour, coconut, sugar, baking soda and salt together in a separate mixing bowl. Set aside

Add the mashed bananas, yogurt, eggs and vanilla to the cooled melted butter bowl. Mix well. Next add the dry ingredients to the bowl and fold until just combined. Don't over mix. Pour the mixture into the loaf pan. Bake for 55 minutes. If a toothpick comes out clean then it's done. If not then bake for a few more minutes.

When the loaf has cooled down enough to handle, gently remove from the pan and put it on a cooling rack.

Cool Tools:


  1. That sounds absurdly delicious!

  2. What's absurd is heating a slice up in the microwave and putting a big scoop of vanilla ice cream on top!