Tairen Coconut Rum Banana Bread
Today’s food adventure brings us to the port city of Tear (pronounced “Teer”) on the southern coast of the Westlands (Wheel of Time). This is the home city of the Amyrlin Seat, Siuan Sanche. It is quite humid here, with dense plants and trees and the almost constant sound of bugs. As anyone who spends time around the Amyrlin knows, a lot of Tairen culture is based around fish, but today we are enjoying a sweet breakfast baked good – coconut rum banana bread. Nynaeve Al’Meara learns about bananas when she visits Tear and calls them “peculiar long yellow-green fruits in huge bunches”. Fortunately, coconuts and rum are easy to come by here thanks to the Sea Folk trading ships often at the docks. These brighten up a plain banana bread and make it a bit more interesting.
The locals have not been willing to share their fish recipes yet but I will keep at it!
Coconut rum banana bread is pretty quick to put together and get into the oven – with no yeast, there is no rising phase to wait on. This sweet treat is a perfect brunch food for the inns to keep in the kitchens and offer to travelers who prefer to sleep past the normal breakfast hour. It’s also great for travelers who want to wrap up half a loaf in a large cloth napkin for munching on during the day’s adventures.
Tairen Coconut Rum Banana Bread
Equipment
- 1 9×5" loaf pan metal preferred but glass will work
- 1 small saucepan
- 1 small skillet
- 1 large mixing bowl
- 1 medium mixing bowl
Ingredients
- ⅔ cup coconut oil
- 2 Tbsp butter or dairy-free substitute
- ½ cup sweetened coconut flakes plus 2 Tbsp divided
- 1 ½ cups mashed very ripe bananas (about 3 medium bananas)
- 2 large eggs
- ⅔ cup packed brown sugar
- ¼ cup light spiced rum
- 2 cups all purpose flour
- 1 ½ tsp baking powder
- ½ tsp table salt
- ¼ tsp baking soda
- ¾ tsp ground ginger
Instructions
- Preheat oven to 350 degrees F. Coat the inside of a 9-by-5-inch loaf pan with cooking spray or butter (bottom + sides).
- Melt the coconut oil and butter in a small saucepan on low. Let cool a bit (so it won’t cook the eggs).
- MEANWHILE toast 1/2 cup coconut: Place coconut flakes in a small dry skillet over medium-low heat and cook, stirring constantly, until light brown in spots, 4 to 8 minutes..
- Mix bananas, eggs, oil, brown sugar, rum, butter, and vanilla in a large bowl. Fold in toasted coconut.
- Stir dry ingredients together in a separate medium bowl; gently stir into the wet ingredients until just combined. Do not over-mix.
- Pour the batter into the pan and sprinkle the 2 tablespoons un-toasted coconut on top (it will toast while the bread bakes). Press this in a little so it doesn’t all fall off when the bread is sliced.
- Bake at 350 for 65 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
