Coconut-Rum Banana Bread

Ingredients

• Coconut meat

  Nuts, dried (desiccated), sweetened, flaked, packaged

  ¾ cup or 64g

• 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 the oven to 350°F and coat a 9x5-inch loaf pan with cooking spray.
2. Spread two-thirds of the shredded coconut on a baking sheet and toast in the oven for 5-7 minutes until lightly golden, watching closely to prevent burning.
3. In a large bowl, mash the bananas and whisk in the eggs, coconut oil, brown sugar, rum, melted butter, and vanilla extract until well combined.
4. Gently fold in the toasted coconut.
5. In a separate bowl, whisk together the flour, baking powder, salt, and baking soda.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
7. Pour the batter into the prepared loaf pan and sprinkle the remaining coconut on top.
8. Bake for 50 minutes to 1 hour, or until a wooden toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.