Coconut Banana Bread — A Pirate’s Delight

I use to be so horrible about wasting food.  Letting leftovers go bad, bananas were tossed, the list could go on but then you’d all be asleep.

Something changed a year or so ago, I make sure I try to re-invent leftovers and no brown bananas will ever leave this house … without being made into a bread.

Here is the recipe (I’m rushing here because someone in Long Beach is sitting on the edge of her seat…)  Hi Dana!

4 tablespoons of butter, soften
2 eggs (I beat them for a second with a fork in a small bowl)
2 bananas – very ripe
2/3 cup of sugar
1 1/4 cup of flour
3/4 teaspoons of salt
1/2 teaspoon of baking soda
1/4 teaspoon of baking powder
1/2 teaspoon of cinnamon (optional)
1/2 teaspoon of vanilla (optional) but coconut extract would be great here
1/2 cup of flaked coconut plus — coconut to spread on top of loaf — (I did have toasted coconut for my coconut risotto the other night but decided to use the untoasted in the batter itself – don’t use toasted on top of the batter – will burn)
1 tablespoon (or more) of Malibu Coconut Rum — (1 shot for the baker)

Everyone says – there is a particular way to do things in baking – so that it turns out just right.  What do I do?  I mash the bananas in a mixing bowl, toss in the butter, then the beaten eggs and then add the remaining ingredients…mix it all together lightly with a wooden spoon  — do not over mix.

I place the batter in a loaf pan — regular sized loaf pan — I’ll measure later – then I sprinkle the top with a good amount of coconut which will toast up beautifully as it bakes for 40 to 45 minutes at 350.

Your house will smell great and that shot of rum will make you warm and toasty.

xo