Toasted-coconut rum banana bread
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Toasted-coconut rum banana bread
  Rum    Bread    Bananas  
Last updated 6/12/2012 1:26:49 AM. Recipe ID 61428. Report a problem with this recipe.
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      Title: Toasted-coconut rum banana bread
 Categories: Bananas, Desserts, Fruits, Tried
      Yield: 8 Servings
 
    1/2 c  Butter -- at room
           Temperature
    1/2 ts Baking soda
    1/2 ts Salt
    2/3 c  Sugar
      1 c  Banana -- (about 3
           Medium)mash
      2    Eggs
      3 tb Dark rum
      1 c  Coconut -- toasted 5-8
           Minutes
           In 350 F oven
    1/2 ts Almond extract
      2 c  All-purpose flour
      1 ts Baking powder
 
  Preheat the oven to 350 F. Grease and flour 9 1/2 x 5 1/2 inch loaf
  pan or three 5 3/4 x 3 1/2-inch loaf pans. In a large mixing bowl,
  cream the butter and sugar. Beat in eggs, rum, and almond extract. In
  another bowl, stir the flour, baking powder, soda, and salt together,
  then add to the creamed mixture. Blend in the banana and coconut.
  Turn into prepared pan or pans. Bake 55 to 60 minutes for the large
  loaf , or 45 to 55 minutes for the smaller loaves, or until they test
  done. Cool in the pan 5 minutes, then turn onto a rack.
  
  




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Recipe ID 61428 (Apr 03, 2005)

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