Coconut Banana Bread
Moist and tender banana quick bread with a tropical twist. Coconut and dark rum add a delicious layer of flavor to the bread.
Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar light
- 1/4 cup butter softened, unsalted
- 2 egg at room temperature, large
- 3 banana about 1 1/2 cups, mashed, ripe
- 1/4 cup Greek yogurt plain
- 3 tablespoons dark rum
- 1 teaspoon vanilla extract
- 1/2 cup coconut lightly toasted, flaked, sweetened
- 1 tablespoon coconut not toasted, flaked, sweetened
Instructions
- Pre-heat oven to 350 degrees. Coat a 9" x 5" loaf pan with non-stick cooking spray and set aside.
- In a medium bowl, whisk together flour, baking soda and salt.
- In a large bowl, beat together butter and sugars until light and fluffy. Add eggs one at a time mixing thoroughly each time.
- Blend in banana, yogurt, rum and vanilla extract. On low speed, add the flour mixture, blending until just combined.
- Add toasted coconut flakes and mix in by hand.
- Put dough into prepared loaf pan, sprinkle with one tablespoon of coconut flakes. Bake for 60 minutes.
Notes
- Rum substitution: use rum extract. 1 1/2 teaspoons for extract for every Tablespoon of dark rum.
Nutrition Information
Nutrition Facts
Serving: 16 Servings
Amount Per Serving
Calories 178
% Daily Value*
| Serving | 1g | |
| Calories | 178kcal | 9% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 31mg | 10% |
| Sodium | 146mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.