Photo: Natalie Levin
There’s nothing I love more than making banana bread when I have a few ripe bananas in the kitchen. It’s a quick and easy solution and always delicious and satisfying next to my cup of coffee in the morning.
I made this following banana bread with a tropical twist and added some rum and coconut. It’s one of the most fragrant banana breads I ever made, super soft and tender, moist and simply divine. You will only need one bowl and a whisk in order to make it and everyone will love it!
Photo: Natalie Levin
Banana Bread with Rum and Coconut
For the banana bread:
- 200 grams (1 cup) sugar
- 50 grams (3 tablespoons) dark brown sugar
- 150 ml. (1/2 cup + 2 tbsp.) vegetable oil
- 3 large eggs (at room temperature)
- 1 tsp. vanilla extract
- 3 tbsp. dark rum
- 3 large ripe banana (mashed)
- 180 grams (1 1/4 cup) all-purpose flour
- 10 grams (2 tsp.) baking powder
- 90 grams shredded coconut
- Sliced blanched almonds for decoration
- Preheat oven to 170c degrees and grease the pans.
- In a large bowl, whisk sugar, brown sugar, oil, eggs, vanilla extract and rum until mixture is smooth.
- Add mashed bananas and continue to mix with a spatula until incorporated.
- Sift in the flour and baking powder, add the coconut and stir just until blended.
- Transfer the batter into the pans, and sprinkle some sliced almonds over each cake.
- Bake for about 35-45-minutes until golden brown or until a toothpick inserted in the center comes out with moist crumbs.
- Cool at room temperature and serve with powdered sugar.
- You can freeze the banana bread, wrapped well, for up to a month.
- Keep the banana bread in an airtight container in the refrigerator for up to 5 days.
- Serve at room temperature.
- You can add chocolate chips or crushed nuts to the batter.
Photo: Natalie Levin
Photo: Natalie Levin