Toasted-coconut rum banana bread

8 Servings

Ingredients

Quantity Ingredient
½ cup Butter -- at room
Temperature
½ teaspoon Baking soda
½ teaspoon Salt
⅔ cup Sugar
1 cup Banana -- (about 3
Medium)mash
2 Eggs
3 tablespoons Dark rum
1 cup Coconut -- toasted 5-8
Minutes
In 350 F oven
½ teaspoon Almond extract
2 cups All-purpose flour
1 teaspoon Baking powder

Directions

Preheat the oven to 350 F. Grease and flour 9½ x 5 ½ inch loaf pan or three 5 ¾ x 3 ½-inch loaf pans. In a large mixing bowl, cream the butter and sugar. Beat in eggs, rum, and almond extract. In another bowl, stir the flour, baking powder, soda, and salt together, then add to the creamed mixture. Blend in the banana and coconut.

Turn into prepared pan or pans. Bake 55 to 60 minutes for the large loaf , or 45 to 55 minutes for the smaller loaves, or until they test done. Cool in the pan 5 minutes, then turn onto a rack.

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