This Coconut-Rum Banana Bread starts with the BEST banana bread recipe and combines it with the delicious flavors of toasted coconut and real rum! A fun twist on a classic – perfect for breakfast, snack time, or even dessert!
Well, guys….I’m experiencing a bit of a dry spell over here….particularly when it comes to baking. I’m telling you – I haven’t baked a single thing since sometime in April, when I made those delicious vanilla muffins. It’s bad. Especially if you ask my kids!
I’m pretty sure they come home from school every. single. day. feeling hopeful that maybe, just maybe, I baked. Well, so far, it’s been nothing but heartbreak. What can I say?? I was noticing a lack of dinner recipes on the blog, so I’ve been focused on sharing some more of those. And I guess that’s all it takes for any thoughts of baking to completely fall by the wayside.
Now, I know you’re probably thinking, “WOO HOO! You finally baked!” And see….that’s where you’d be wrong. Because this Coconut-Rum Banana Bread is something I thought up and photographed SO long ago….and for some reason, just never posted. Thank God for disorganization and absentmindedness? Yes, I guess so.
I think it’s about time I shared a yummy baked treat with you…don’t you agree? And I’m pretty sure this Coconut-Rum Banana Bread is exactly what you needed. For one, you can’t beat a good banana bread recipe. Two, toasted coconut = heaven! And three, the banana/coconut/rum combo is seriously one of my favorites EVER! One bite of this bread and I’m sure you’ll agree.
On a separate note, seeing this delicious bread is reminding me of how much I love to bake. Or rather, how much I love to eat the things I bake! So I’m hoping it will be the Coconut-Rum Banana Bread that snaps me out of my dry spell. If nothing else, I can guarantee I’ll be making it again soon….it’s been WAY too long!
Coconut Rum Banana Bread
Ingredients
Bread
- 2 1/2 cups all purpose flour
- 1 cup granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3 Tablespoons vegetable oil
- 1/4 cup rum
- 1/2 cup milk
- 1 egg
- 1 cup mashed ripe banana about 3 medium
- 1/2 cup toasted coconut
Glaze
- 1/2 cup powdered sugar
- 1 Tablespoon rum
- 1/2 Tablespoon heavy cream
- 1/3 cup toasted coconut
Instructions
- 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.
Life gets busy – especially when you’re heading to Vegas for blogging conferences and I’m guessing fulfilling MANY other obligations! This bread looks so good coconut plus rum? Oh yes please!
That flavor combo makes me swoon! What a fun twist to my favorite banana bread!
I can just a imagine the amazing flavor in here! And you should bake more 😀 You always have such delicious desserts!
I would love a slice of this yummy bread. I would have loved to be raised by a food blogging mom coming home to all sorts of yummy foods. 🙂
OMG Jordan the same. Everything I’ve made I’ve given away, or she doesn’t like. Even just now: MOM what’s for dessert? M&Ms just aren’t cutting it, lol. LOVE THIS SO MUCH.
Oooh I try to avoid baking as much as possible!! My kids HATE me for it. muahahaha 😀
I love the coconut with that sweet rum, though! This looks heavenly.
This is great timing! I just bought a whole load of bananas!
I am so glad you found these photos, because YUM! Coconut and rum banana bread is brilliant!
This sounds awesome — no more plain banana bread here! I’m so glad you found this recipe. 🙂
Do you have an idea if Rum flavoring would produce the same flavor and how much would you use?
Hi Kathy, I stopped by to say that I am very impressed with how much focus you put on details an what a fantastic result you get in the end – this recipe. Thank you so much for sharing it and I can’t wait to try it!
Just tried making this bread and was not impressed. The rum taste is very overwhelming and the recipe calls for far too much. Flavor and texture of the bread is lacking. Will not be making this recipe again
Made this without the glaze (as I didn’t have the ingredients available for the glaze). I used Appletons rum and followed the instructions precisely and the result is delicious and very moist! I’ve printed the recipe so I can make it again in the future.
Could you substitute pineapple for the banana?
I’ve never tried it, but it sounds like it would work!
Could you use coconut rum instead of white rum for a lighter rum flavor?
Yes, absolutely!