RCI-BR.003.0138.001
Coco Loco Banana Daiquiri Bread
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.
Prep10 min
Cook25 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
Method
1
Preheat oven to 350°F (175°C) and grease a 9-inch loaf pan with butter or cooking spray.
2
Combine sugar in the raw, melted butter, milk, beaten eggs, Cointreau liqueur, and Malibu rum in a large mixing bowl, stirring until the sugar dissolves and ingredients are well incorporated.
3
Fold the mashed overripe bananas into the wet mixture using a spatula, blending gently until no large banana pieces remain.
4
In a separate bowl, whisk together flour, baking powder, baking soda, ground cinnamon, ground allspice, and salt.
5
Pour the dry ingredients into the wet mixture and fold together with a spatula until just combined; do not overmix. The batter should have some small lumps remaining.
6
Fold the shredded coconut into the batter until evenly distributed throughout.
7
Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
1 minutes
8
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
55 minutes
9
Remove the bread from the oven and allow it to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.