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| Home -> [Bakery, Desserts, Fruits, Pastry] -> [Toasted-coconut rum banana bread Recipe] |
Toasted-coconut rum banana bread
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Bakery, Desserts, Fruits, Pastry |
Rating: |
0 |
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Ingredients:
| 1/2
| cup | Butter -- at room | | | Temperature | | 1/2
| tsp | Baking soda | | 1/2
| tsp | Salt | | 2/3
| cup | Sugar | | 1
| cup | Banana -- (about 3 | | | Medium)mash | | 2
| | Eggs | | 3
| tbsp | Dark rum | | 1
| cup | Coconut -- toasted 5-8 | | | Minutes | | | In 350 F oven | | 1/2
| tsp | Almond extract | | 2
| cup | All-purpose flour | | 1
| tsp | Baking powder |
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Procedures:
| 1 | Preheat the oven to 350°F. | | 2 | Grease and flour 9 ?x 5 ?inch loaf pan or three 5 ?x 3 ?inch loaf pans. | | 3 | In a large mixing bowl, cream the butter and sugar. | | 4 | Beat in eggs, rum, and almond extract. | | 5 | In another bowl, stir the flour, baking powder, soda, and salt together, then add to the creamed mixture. | | 6 | Blend in the banana and coconut. | | 7 | Turn into prepared pan or pans. | | 8 | Bake 55 to 60 minutes for the large loaf , or 45 to 55 minutes for the smaller loaves, or until they test done. | | 9 | Cool in the pan 5 minutes, then turn onto a rack. | | 10 | recipe by : |
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