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–+ servings
Three slices of coconut rum banana bread sit on a small plate, covered in mandala-style line decorations. The plate sits on a worn wooden table. Behind this is a blue glazed clay coffee mug, a clear blue fishing ball wrapped with knotted sisal ropes, and a branch and leaves of a green pothos plant. The background is an abstract painting showing sand and a tropical teal colored ocean.

Tairen Coconut Rum Banana Bread

Soft banana bread full of toasted coconut flakes and spiced rum.
5 from 1 vote
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Course Breakfast, Brunch, Snack
Cuisine Tairen, Wheel of Time
Servings 1 loaf

Equipment

  • 1 9x5" 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 plus 2 Tbsp sweetened coconut flakes 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
 

  • 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.
  • Measure out the 2 Tbsp coconut flakes separately. Set these aside. Do not toast them.
  • Preheat oven to 350 degrees F. Coat the inside of a 9-by-5-inch loaf pan with cooking spray or butter (bottom + sides).
  • Mix bananas, eggs, brown sugar, and rum in a large bowl (or the bowl of a stand mixer).
  • Slowly add the cooled melted butter / oil to the banana mixture. Stir well.
  • Fold in toasted coconut.
  • In a separate medium bowl, stir together the flour, baking powder, salt, baking soda, and ginger.
  • Gently stir the dry ingredients into the wet ingredients until just combined. Do not over-mix.
  • Pour the batter into the pan and sprinkle the 2 Tbsp 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 F for 65 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

The toothpick test does not work well to tell when this bread is done - if the toothpick goes into a banana chunk, you will get a false reading that the loaf is not done yet.  
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