Toasted-coconut Rum Banana Bread Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Butter, at room
Temperature,
1/2 tsp: Baking soda,
1/2 tsp: Salt,
2/3 cup: Sugar,
1 cup: Banana, (about 3
Medium)mash,
2: Eggs,
3 tbsp: Dark rum,
1 cup: Coconut, toasted 5-8
Minutes,
In 350 F oven,
1/2 tsp: Almond extract,
2 cup: All-purpose flour,
1 tsp: Baking powder,
Directions:
Preheat the oven to 350 F. Grease and flour 9 1/2 x 5 1/2 inch loaf
pan or three 5 3/4 x 3 1/2-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.
Recipe By :
Source from luhu.jp
pan or three 5 3/4 x 3 1/2-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.
Recipe By :
Source from luhu.jp