Coco Loco Banana Daiquiri Bread

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A moist, luscious banana bread with a touch of coconutty Malibu rum and a sprinkling of shredded coconut within! The original recipe is from the Sugar In The Raw website, but I changed it to add the Malibu rum, shredded coconut and allspice. As always, be sure that the bananas are REALLY ripe - the skins almost need to be black - and do not overmix the batter.



  • Preheat oven to 350 degrees F.
  • Grease and flour a 9x5x3 loaf pan (not necessary for non-stick).
  • In a large bowl, thoroughly combine raw Sugar and melted butter.
  • Add milk, eggs, liquors, and bananas.
  • In a separate large bowl, combine dry ingredients.
  • Add this to butter-banana mixture.
  • Combine until JUST mixed- do not over mix.
  • Pour batter into prepared loaf pan and bake at least 1 hour (more like 1 hour, 15 to 30 minutes) or until pick inserted in center comes out clean.
  • Cool 25 to 30 minutes in pan.

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