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
⅔cupcoconut oil
2Tbspbutter or dairy-free substitute
½cupsweetened coconut flakes plus 2 Tbspdivided
1 ½cupsmashed very ripe bananas(about 3 medium bananas)
2large eggs
⅔cuppacked brown sugar
¼cuplight spiced rum
2cupsall purpose flour
1 ½tspbaking powder
½tsptable salt
¼tspbaking soda
¾tspground 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.
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.