Coco Loco Banana Daiquiri Bread |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 10 |
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A moist, luscious banana bread with a touch of coconutty Malibu rum and a sprinkling of shredded coconut within. As always, be sure that the bananas are REALLY ripe - the skins almost need to be black - and do not overmix the batter. Ingredients:
1 1/4 cups sugar in the raw raw sugar |
1/4 cup butter, melted |
1/2 cup milk |
2 eggs, beaten |
1 tablespoon cointreau liqueur |
3 tablespoons malibu rum |
2 cups mashed overripe bananas (about 4) |
2 1/4 cups flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground allspice |
1/2 teaspoon salt |
1/2 cup shredded coconut |
Directions:
1. Preheat oven to 350 degrees F.
2. Grease and flour a 9x5x3 loaf pan (not necessary for non-stick).
3. In a large bowl, thoroughly combine raw sugar and melted butter.
4. Add milk, eggs, liquors, and bananas.
5. In a separate large bowl, combine dry ingredients.
6. Add this to butter-banana mixture.
7. Combine until JUST mixed- do not over mix.
8. 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.
9. Cool 25 to 30 minutes in pan.
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