Makes 3 mini-breads (6" L x 3 1/4" W each)
or 1 Large Bread (8 1/2" L x 4 1/2")
Take your banana bread baking to the next level. Toasted coconut, rum, and Brazil nuts are stellar flavors to showcase the sweetness of bananas.
This banana bread is made more similarly to a cake, where the butter is first creamed with the sugar. The result is an incredibly moist and sweet crumb that is suited as a fantastic dessert.
When making banana bread, resist greasing the sides of the pan. Because of the very sticky batter, the non-greased sides will help the banana bread climb to its tallest heights. It is also important to keep the oven closed for the first 40 minutes of baking. If the batter hasn't set yet, the heat fluctuations can cause the bread to collapse.
Toasted Coconut Banana Bread
Mix-Ins
3 oz shredded or flaked coconut
3 oz Brazil nuts
Dry Ingredients
8 1/2 oz all purpose flour
3/4 tsp baking soda
1/2 tsp salt
Wet Ingredients
3 1/2 oz unsalted butter, softened
5 oz dark brown sugar
2 large eggs
13 oz very-ripe bananas (about 3 bananas)
2 oz sour cream
3 Tbsp (1 1/2 oz) rum
1/2 tsp vanilla extract
1/8 tsp coconut extract (optional)
Glaze:
1/2 cup confectioners' sugar
1 Tbsp orange juice
1 Tbsp rum
Pinch of salt
Directions:
Place oven rack in the middle position. Preheat oven to 350F degrees.
Prepare the bread tin(s): Grease, and then line the bottom with parchment paper. Do not grease the sides of the pan.
On a non-greased sheet pan, toast the coconut and whole Brazil nuts until lightly golden and fragrant, about 8 - 10 minutes. Place nuts and coconut aside to cool. Once cooled, pulse the nuts and coconut together until resembles course sand. Be careful not to over process the mixture, as it can into a paste. Reserve 3 Tbsp of the nut mixture to sprinkle ove the finished baked loaves.
In a medium bowl, whisk or sift the flour, baking soda, and salt, until combined.
In another medium bowl, mash bananas, sour cream, rum, vanilla, and coconut extract together until smooth and thoroughly combined (some light lumps are normal).
In an electric mixer with the flat-paddle attachment, cream butter and brown sugar together on medium-low speed until thoroughly combined, about 1 minute. Add eggs - one at a time - until each is thoroughly incorporated. Scrape bowl down, and mix in banana mixture in two additions, making sure it is thoroughly combined after each addition. Scrape down bowl. On low speed, stir in flour, about 10 seconds, then stir in the coconut & nut crumbs. Stir on low speed until flour is fully absorbed, about 30 - 60 seconds.
Portion evenly into 3 small loaf pans or into 1 large loaf pan. For mini loaves: bake 45 - 55 minutes. For large loaf: bake 55 - 65 minutes. Bake until golden-brown and a toothpick comes out clean when inserted in the middle.
For the glaze, whisk the confectioners' sugar, orange juice, rum, and salt together. Whisk until smooth.
Allow breads to cool briefly, about 3 minutes. Run knife around the edges and turn breads onto a cooling rack. While breads are still hot, brush the tops and sides liberally with glaze. Top breads with the reserved coconut/Brazil nut crumbs. Allow breads to cool completely before serving.
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