Coco Loco Banana Daiquiri Bread ππ₯₯π
Overview:
Indulge in the tropical delight of Coco Loco Banana Daiquiri Bread, a moist and luscious treat with a touch of coconutty Malibu rum and a sprinkling of shredded coconut within! This delightful twist on classic banana bread brings a taste of the Caribbean straight to your kitchen. Adapted from the original recipe on the Sugar In The Raw website, this version is enhanced with the addition of Malibu rum, shredded coconut, and a hint of allspice for extra flavor. Remember, the key to perfection lies in using ultra-ripe bananas β the darker, the better! Prepare to be swept away by the irresistible aroma and irresistible taste of this delightful quick bread.
Nutritional Information:
- Calories: 3270.2
- Fat Content: 91.7g
- Saturated Fat Content: 60.1g
- Cholesterol Content: 562.1mg
- Sodium Content: 2525.5mg
- Carbohydrate Content: 551g
- Fiber Content: 22.7g
- Sugar Content: 291.2g
- Protein Content: 52.4g
Ingredients:
- 1 1/4 cups raw sugar
- 1/4 cup butter, melted
- 1/2 cup milk
- 2 eggs
- 1 tablespoon Cointreau liqueur
- 3 tablespoons Malibu rum
- 2 ripe bananas
- 2 1/4 cups all-purpose 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
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat your oven to 350Β°F (175Β°C). |
| 2 | Grease and flour a 9x5x3-inch loaf pan, unless using a non-stick pan. |
| 3 | In a large bowl, thoroughly combine raw sugar and melted butter until smooth. |
| 4 | Add milk, eggs, Cointreau liqueur, Malibu rum, and mashed bananas to the sugar-butter mixture, stirring until well combined. |
| 5 | In another large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground allspice, and salt. |
| 6 | Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay. |
| 7 | Gently fold in the shredded coconut until evenly distributed throughout the batter. |
| 8 | Pour the batter into the prepared loaf pan, spreading it out evenly. |
| 9 | Bake in the preheated oven for approximately 1 hour to 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. |
| 10 | Allow the bread to cool in the pan for 25 to 30 minutes before transferring it to a wire rack to cool completely. |
| 11 | Slice, serve, and enjoy the tropical goodness of Coco Loco Banana Daiquiri Bread! π΄π₯₯π |
Recipe Notes:
- For an extra burst of coconut flavor, you can toast the shredded coconut before adding it to the batter.
- If you prefer a non-alcoholic version, you can omit the Cointreau liqueur and Malibu rum, although they add a delightful tropical twist to the bread.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze slices individually for longer storage.
Indulge in the flavors of the Caribbean with every bite of this Coco Loco Banana Daiquiri Bread, perfect for breakfast, snacking, or dessert any time of day!
