Coconut, Rum & Caramelized Banana Bread
Caramelized bananas, rum, and coconut make this Caramelized Banana Bread anything but ordinary. This rich, melt-in-your-mouth recipe is finished with homemade cream cheese frosting to make every bite sensational!
Servings: 8 Slices
Calories: 593kcal
Equipment
- 9x5 Loaf Pan or Pullman Pan
Ingredients
Caramelized Bananas
- 3 Bananas
- 2 tablespoon Brown Sugar
- 2 tablespoon Rum
Cream Cheese Frosting
- ¼ Cup Unsalted Butter
- 1 Cup Cream Cheese room temperature
- 1 Cup Powdered Sugar sifted
- 1 tablespoon Vanilla Paste or vanilla extract
Coconut Banana Bread
- 1 ½ Cups All-Purpose Flour
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- Caramelized cooled bananas from above
- 2 Eggs
- ⅓ cup Coconut Oil or Olive Oil liquid
- ⅓ cup Light Brown Sugar packed
- ¼ cup Maple Syrup
- 2 tablespoon Rum
- 1 Cup Unsweetened Coconut Flakes
Instructions
Caramelized Bananas
- Slice bananas in half and coat each side with brown sugar3 Bananas, 2 tablespoon Brown Sugar
- Add coated bananas to a saucepan 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 has a chance to caramelize as well2 tablespoon Rum
- Add the rest of your rum to deglaze once more and then remove the caramelized bananas 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.¼ Cup Unsalted Butter, 1 Cup Cream Cheese
- Scrape down the sides, then add in the powdered sugar slowly and vanilla paste1 Cup Powdered Sugar, 1 tablespoon 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 and whisk until all ingredients are combined. Set aside.1 teaspoon Baking Soda, 1 ½ Cups All-Purpose Flour, ¼ teaspoon Salt
- In a separate bowl, mash cooled and caramelized bananas with a fork until the majority of your bananas are smooth in a large bowl.Caramelized cooled bananas from above
- Add the eggs, melted coconut oil, brown sugar, maple syrup and rum to the mashed bananas. Then add your mixed dries and coconut mixing to combine.2 Eggs, ⅓ cup Coconut Oil or Olive Oil , ⅓ cup Light Brown Sugar, ¼ cup Maple Syrup, 2 tablespoon Rum, 1 Cup Unsweetened Coconut Flakes
- 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 it from the pan and cooling completely. Then top with cream cheese frosting and coconut before enjoying!
Notes
Frequently asked questions
- What kind of rum should I use? I recommend using dark, spiced rum with plenty of warming flavors. Captain Morgan and Bacardi Gold are two budget-friendly rums that are perfect for baking. You can use white rum if that’s all you have at home, but the flavor will be more subtle.
- How do you store banana bread? Allow your banana bread to cool completely before wrapping it tightly in plastic wrap and refrigerating in an airtight container or ziplock bag for up to 1 week.
- How do you freeze banana bread? Wrap the individual slices in a few layers of plastic wrap and place them in a freezer-safe airtight container or bag. They freeze nicely for up to 3 months. When you’re craving a slice of fresh banana bread, grab a frozen slice, let it thaw on the counter for a couple of hours, and enjoy!
Nutrition
Calories: 593kcal | Carbohydrates: 67g | Protein: 7g | Fat: 33g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 326mg | Potassium: 337mg | Fiber: 4g | Sugar: 41g | Vitamin A: 646IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 2mg
