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Prep Time: 15 Minutes Cook Time: 70 Minutes |
Ready In: 85 Minutes Servings: 32 |
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White chocolate is the wonderfully different addition to this tropical-tasting bread. The moist slices are so scrumptious, they disappear as soon as I serve them. Ingredients:
1 cup butter, melted |
1-1/2 cups sugar |
2 eggs |
1 teaspoon vanilla extract |
1 teaspoon rum extract |
2 cups mashed ripe bananas (about 4 medium) |
2-3/4 cups king arthur unbleached all-purpose flour |
1-1/4 teaspoons baking soda |
6 ounces white baking chocolate, coarsely chopped |
1/2 teaspoon salt |
1 cup flaked coconut |
1 cup chopped pecans |
Directions:
1. In a bowl, combine butter and sugar; mix well. Add eggs and extracts; beat on high speed until thickened. Stir in bananas. Combine the flour, baking soda and salt; gradually add to banana mixture. Fold in the chocolate, coconut and pecans. Transfer to two greased 8-in. x 4-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.
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