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Summer's best banana bread




Source of Recipe


Chatelaine


List of Ingredients




3 to 4 very ripe large bananas
1¨ú cups (425 mL) all-purpose flour
¨ö cup (125 mL) unsweetened desiccated coconut
¨÷ cup (75 mL) granulated sugar
1 tbsp (15 mL) baking powder
¨ö tsp (2 mL) each baking soda, salt and ground cinnamon
¨ù tsp (1 mL) ground nutmeg
2 eggs
¨ù cup (50 mL) vegetable oil
¨ö tsp (2 mL) vanilla

Glaze (optional)
¨ù cup (50 mL) granulated sugar
3 tbsp (45 mL) dark rum
2 tbsp (30 mL) unsweetened desiccated coconut


Recipe



1. Preheat oven to 350F (180C). Lightly oil or spray a 9x5-inch (2-L) loaf pan. In a bowl, using a fork, mash bananas. They should measure no more than 1 ¨ö cups (375 mL). In a large bowl, stir flour with ¨ö cup (125 mL) coconut, ¨÷ cup (75 mL) sugar, baking powder and soda, salt, cinnamon and nutmeg. In a small bowl, whisk eggs. Whisk in oil and vanilla. Pour into centre of flour mixture. Using a wooden spoon, stir just until batter is moist. Stir in bananas. Do not overmix. Scrape batter into prepared loaf pan. Smooth top. Bake in centre of 350F (180C) oven until a cake tester inserted into centre of loaf comes out clean, 55 to 65 minutes.

2. Meanwhile, for glaze, place ¨ù cup (50 mL) sugar in a small bowl. Stir in rum. Sugar won't completely dissolve. When loaf is baked, remove pan to a rack. Using a cake tester or skewer, poke several holes in loaf. Brush or drizzle half of glaze over hot loaf. Cool in pan 10 minutes. Run a knife around inside of pan to loosen loaf. Carefully turn out loaf, then turn top side up on a rack. Evenly brush or drizzle remaining glaze overtop. Sprinkle with coconut. Great warm or at room temperature. Or cool completely, then wrap in plastic, then foil. Bread will keep well at room temperature up to 3 days or refrigerate up to a week or freeze up to 2 months.