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Coco Loco Banana Daiquiri Bread

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A moist, luscious banana bread with a touch of coconutty Malibu rum and a sprinkling of shredded coconut within! The original recipe is from the Sugar In The Raw website, but I changed it to add the Malibu rum, shredded coconut and allspice. As always, be sure that the bananas are REALLY ripe - the skins almost need to be black - and do not overmix the batter.

Ingredients Needed For Coco Loco Banana Daiquiri Bread
* 1 1/4 cups Sugar in the raw raw Sugar
* 1/4 cup butter, melted
* 1/2 cup milk
* 2 eggs, beaten
* 1 tablespoon Cointreau liqueur
* 3 tablespoons Malibu rum
* 2 cups mashed overripe bananas (about 4)
* 2 1/4 cups flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground allspice
* 1/2 teaspoon salt
* 1/2 cup shredded coconut

Directions To Prepare Coco Loco Banana Daiquiri Bread
* Preheat oven to 350 degrees F.
* Grease and flour a 9x5x3 loaf pan (not necessary for non-stick).
* In a large bowl, thoroughly combine raw Sugar and melted butter.
* Add milk, eggs, liquors, and bananas.
* In a separate large bowl, combine dry ingredients.
* Add this to butter-banana mixture.
* Combine until JUST mixed- do not over mix.
* Pour batter into prepared loaf pan and bake at least 1 hour (more like 1 hour, 15 to 30 minutes) or until pick inserted in center comes out clean.
* Cool 25 to 30 minutes in pan.

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Monday, December 18, 2017, 2:38 pm

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