Coconut-Rum Banana Bread

Ingredients

• Coconut meat

  Nuts, raw

  ¾ cup, shredded or 60g

• Banana

  Raw

  2 cup, mashed or 450g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Coconut oil

  ⅔ cup or 145g

• Brown sugar

  ⅔ cup packed or 147g

• Rum

  Alcoholic beverage, distilled, 80 proof

  2 fl oz or 56g

• Butter

  Unsalted

  2 tbsp or 28g

• Vanilla extract

  ½ tsp or 2g

• Wheat flour

  White, all-purpose, enriched, unbleached

  2 cup or 250g

• Baking powder

  Leavening agents, low-sodium

  1 ½ tsp or 8g

• Salt

  Table

  ½ tsp or 3g

• Baking soda

  Leavening agents

  ¼ tsp or 1g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Ginger

  Spices, ground

  ¾ tsp or 1g

Directions

1. Preheat oven to 350F and Coat a 9-by-5-inch loaf pan with cooking spray.
2. Toast 1/2 cup coconut. Mash bananas, and then whisk bananas, eggs, oil, brown sugar, rum, butter and vanilla in a large bowl. Fold in toasted coconut.
3. Whisk dry ingredients in another bowl; gently stir into the wet ingredients until just combined. Pour the batter into the pan and sprinkle the 2 tablespoons coconut on top.
4. Bake until a toothpick inserted in the center comes out clean, 50 minutes to 1 hour. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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