Coco Loco Banana Daiquiri Bread

Recipe Description

A moist, luscious banana bread with a touch of coconutty Malibu rum and a sprinkling of shredded coconut within! The original recipe is from the Granulated sugar|Sugar In The Raw website, but I changed it to add the Malibu rum, shredded coconut and allspice. As always, be sure that the bananas are REALLY ripe - the skins almost need to be black - and do not overmix the batter.

Ingredients

  • 1 1/4 cups Granulated sugar|Sugar in the raw raw Granulated sugar|Sugar
  • 1/4 cup butter, melted
  • 1/2 cup milk
  • 2 eggs, beaten
  • 1 tablespoon Cointreau liqueur
  • 3 tablespoons Malibu rum
  • 2 cups mashed overripe bananas (about 4)
  • 2 1/4 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/2 cup shredded coconut

Directions

* Preheat oven to 350 degrees F.
* Grease and flour a 9x5x3 loaf pan (not necessary for non-stick).
* In a large bowl, thoroughly combine raw Granulated sugar|Sugar and melted butter.
* Add milk, eggs, liquors, and bananas.
* In a separate large bowl, combine dry ingredients.
* Add this to butter-banana mixture.
* Combine until JUST mixed- do not over mix.
* Pour batter into prepared loaf pan and bake at least 1 hour (more like 1 hour, 15 to 30 minutes) or until pick inserted in center comes out clean.
* Cool 25 to 30 minutes in pan.
This article uses material from the "Coco Loco Banana Daiquiri Bread" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License