The perfect trio – Coconut, Rum, and Caramelized Bananas! This easy Coconut, Rum & Caramelized Banana Bread recipe will have your tastebuds salivating while it’s still baking in the oven. A slice of moist, warm bread fresh from the oven with a little butter on makes a great snack, breakfast food, or treat.
What’s so great about banana bread?!
Banana bread does not have to be boring by any means. By playing with using different flours, a number of different inclusions, and various sugars – you can take a basic banana bread into the loaf of your wildest dreams!
Measure by volume, not by bananas
When it comes to making banana bread, I would suggest measuring the bananas by volume/weight instead of the number of bananas. A lot of recipes will mention using a certain number of ripe bananas, but I’ve found that using a specific unit of measurement helps to get the best most consistent results every single time.
Why do you want to use old bananas?!
Usually banana bread recipes require the use of ripe or “old” bananas. This is due to a number of reasons!
- Ripe bananas can be used as an egg replacement in baking as they help provide structure as the loaf rises
- The soft consistency makes the bananas much easier to mash uniformly
- This makes the bananas incorporate more smoothly into your batter
- Ripe bananas are sweeter and much more full of concentrated flavor as they ripen
When are your bananas considered ripe?
The darker the banana… the better. Once your banana skin has a number of brown freckles and large brown spots you know you’re ready for them to be used! Honestly… there’s no banana that’s “Too ripe” when it comes to banana bread making.
To start the ripening process, allow the bananas to ripen at room temperature. Depending on the temperature in your kitchen, they could be ready in a few days or in a week. If you want to quicken the process, I would suggest placing the bananas in a brown paper bag for a few days and then check in on them!
Never throw away those “old” dark brown bananas! Stick them in the freezer to use the next time you make banana bread – your future self will thank you!
Once your banana bread is baked, cooled, and sliced, place it in an airtight container or ziplock bag in the fridge for a longer shelf life. The banana bread should be good for up to seven days if kept in the fridge. After one week, wrap the leftovers in plastic and place them in the freezer to enjoy later.
Helpful Equipment for making COCONUT, RUM & CARAMELIZED BANANA BREAD
Coconut, Rum & Caramelized Banana Bread
- Stand Mixer with Paddle Attachment or Hand Mixer
- 9×5 Loaf Pan or Pullman Pan
- 3 (360 g) Bananas
- 2 Tbsp Brown Sugar
- 2 tbsp Rum
Cream Cheese Frosting
- 1/4 Cup (56.75 g) Unsalted Butter
- 1 Cup (227 g) Cream Cheese, room temperature
- 1 Cup (120 g) Powdered Sugar, sifted
- 1 Tbsp Vanilla Paste, or vanilla extract
Coconut Banana Bread
- Caramelized cooled bananas from above
- 2 Eggs
- 1/3 cup (73 g) Coconut Oil or Olive Oil , liquid
- 1/3 cup (74 g) Light Brown Sugar, packed
- 1/4 cup (80 g) Maple Syrup
- 2 tbsp Rum
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 1/2 Cups (187 g) All-Purpose Flour
- 1 Cup (85 g) Unsweetened Coconut Flakes
- Slice bananas in half and coat each side with brown sugar
- Add coated bananas to a sacepan and heat on medium until the base of the bananas start to turn golden brown
- Pour in half of your measured rum to slightly deglaze the pan, then flip each banana so that the opposite side have a chance to caramelize as well
- Add the rest of your rum to deglaze once more and then remove the caremlized bannans from the pan to cool completely.
Cream Cheese Frosting
- Beat together the softened butter and cream cheese on medium speed until it’s smooth and somewhat fluffy.
- Scrape down the sides, then add in the powdered sugar slowly and vanilla paste
- Place cream cheese frosting in a plastic bag or pastry bag and cut off the tip. Add a dollop of frosting onto each muffin, sprinkle with salted crumble and enjoy!
Coconut & Rum Caramelized Banana Bread
- Preheat your oven to 350°F
- Add flour, baking soda and salt into a medium bowl bowl and whisk until all ingredients are combined. Set aside.
- In a separate bowl, mash cooled and carmelized bananas with a fork until the majority of your bananas are smooth in a large bowl.
- Add the eggs, melted coconut oil, brown sugar, syrup and rum to the mashed bananas. Then add your mixed dries and coconut mixing to combine.
- Pour mixture into your 9 x 5 sprayed and buttered loaf pan and bake until a tester comes out clean, about 45-50 minutes.
- Allow your bread to cool for about 10 minutes before removing from the pan and cooling completely. Then top with cream cheese frosting and coconut before enjoying!