Banana-Coconut Bread

12 ingredients
1 steps

Ingredients

  • 3 Over Ripe (Stage 7 Bananas (about 1.5 Cups)
  • 2 Cups Unbleached White Flour
  • 1 Cup White Sugar
  • 1 Stick Butter (unsalted and room-temp)
  • 2 Tbsp Plain Yogurt
  • 3/4 tsp Baking Soda
  • 1/2 tsp Freshly Grated Nutmeg
  • A Pinch of Salt
  • 1/8 tsp Distilled White Vinegar
  • 1.5 Tbsp Dark Rum
  • 1/2 Cup Unsweetened Coconut
  • 1 Tbsp Demerara Sugar (dark brown sugar)

Directions

  1. 1
    {"0":"Preheat oven: 350F","2":"Puree the bananas thoroughly (making roughly 1.5 Cups) and set aside.","4":"Whisk all of the dry ingredients (flour, baking soda, nutmeg and salt) together in a bowl and set aside.","6":"Beat the softened butter with the sugars until a light and fluffy texture, Add the rum, yogurt, and vinegar and thoroughly combine together. Alternatively, add roughly 1\/2 cup amounts of the banana and flour mixtures to the butter\/sugar\/rum mix and evenly combine. (NOTE: Although Easy To Do, Don't Over-Mix At This Stage!). Lightly toast the coconut until golden (350F in oven on a cookie sheet for 5 min or med-low heat using a skillet). Gently stir the toasted coconut into the batter.","8":"Prepare a loaf pan by buttering all sides, and lightly dusting with flour. Pour batter evenly into pan and top with a dusting of sugar and extra coconut (optional). Bake 50-65 minutes depending on location. (note: mine is consistantly done at 56 minutes, but check at 50min just in case)"}

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