Sunday, October 4, 2015

Banana Bread/Cake with Coconut and Rum

Bananas are something that generally end up getting brown at our home. I still wonder why I get bananas from the store. But, then Lil Miss A will ask for a banana once in a while. If you remember from my earlier posts...... I get barely 4 to 5 bananas when I go to the store and that too once in 2 weeks. And every 2 weeks we end up having banana bread in some way.
This time I tried to make it a fun banana bread for Mr. A and myself. The kid does not like the cake/bread version unless its made with chocolate.
I made use of the coconut rum that was sitting in our small bar. I had got this rum when I had made the Puerto Rican Coconut Rum Cake for last years New Years Eve Party. I will update the recipe here soon.
I think this is our favorite banana bread so far - ofcorse it has rum...... but, you can completely not use it and still make this and enjoy a simple coconut banana bread.


1/2 cup vegetable oil
1 cup sugar
2 eggs
1/4 cup coconut rum (totally optional)
3 bananas
1 and 1/2 cup All Purpose Flour/Maida
1 tsp baking soda
1/2 tsp salt
1 cup unsweetened coconut shreds


In a big mixing bowl add the oil and sugar and mix it well. Now add the eggs and beat it well for about 5 minutes. To this add the coconut rum and the mashed bananas and mix well. To this add the All Purpose Flour, baking soda, salt and coconut shreds and just fold everything together. You do not want to mix this batter too much or the cake will turn flat.
I baked this cake in a bundt pan (just because I love how the bundt pan shapes the cake). You can bake it in a 9X5 loaf pan too. Bake it in a preheated oven at 350 Fahrenheit for about 50 minutes to an hour. A toothpick inserted should come out clean and your cake is ready. Let it cool before cutting it.

  • The rum will actually cook through and you will not taste it except for the coconut flavor. If you want it to be a boozy cake - use a toothpick and make holes in the cake about 1 inch apart and then add 2 tablespoons on rum all through the cake. This will make it taste and smell of rum too
  • If you do not wish to add rum - then add 1/4 cup of milk and 1 tsp of coconut extract or vanilla extract. The cake should still taste great.                          

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