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Coconut and Rum Banana Loaf (Egg-Free)

Coconut & Rum Banana Loaf (Egg-Free)

Introduced to me by my Swedish friend, Amalia, this fabulous recipe is egg-free, making it unusual and ideal for egg allergy sufferers. The blend of of ripe bananas, coconut, vanilla and rum transform this banana loaf into a tropical treat.

Make sure the bananas are really over-ripe – as they ripen, the starch turns to sugar and intensifies their flavor – this exactly what we want!

COCONUT AND RUM BANANA LOAF
Yields 1 loaf

INGREDIENTS:
3 large, very ripe bananas
2 cups all-purpose flour (250 g) (you can also substitute half with whole wheat or spelt flour)
3/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla powder
Pinch of sea salt
1 stick unsalted butter, at room temperature (115 g)
1 cup granulated cane sugar (200 g)
1/8 teaspoon white vinegar
1 1/2 tablespoons dark rum
1/2 cup dried shredded unsweetened coconut (75 g)
1 tablespoon sugar, for sprinkling on top

METHOD:
1. Preheat the oven to 350°F / 175°C. Butter a standard-size loaf pan.

2. Purée the bananas and set aside.

3. In a medium bowl, whisk together flour, baking soda, nutmeg, vanilla, and salt. Set aside.

4. In a large bowl, beat together the butter and sugar until light and fluffy. Add the vinegar and rum, and beat to mix well. Add the banana purée and the flour mixture alternatively, about 1 cup at a time, beginning with the banana and the beating to just incorporate. Use a spatula to fold in any flour that has not been absorbed, and stir in the coconut. Do not over mix.

5. Scrape the batter into the prepared pan. Smooth the top and sprinkle evenly with the sugar.

6. Bake for 50-60 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean. Let cool on a wire rack for about 20 minutes; then turn the loaf out of the pan and allow to cool completely.

7. The loaf will keep, wrapped well, for at least three or four days. Enjoy!

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