I’ve been on a bit of a quick bread kick lately. I know this is my first post for one, but you’ll see more, I promise. With my three very ripe bananas and just the right amount of unsweetened coconut in my pantry, I was sold. The rum might have been part of the decision, as well.
As I usually do, I decreased the amount of sugar a bit. If you like things on the sweeter side, bring it back up to one cup. If you don’t want to use alcohol or don’t have rum on hand, I think vanilla extract would work just fine. The result was a slightly sweet bread with a wonderful balance of banana and coconut, two flavors I adore. It was even better the next morning, after the flavors had a chance to really developed.
seen on Orangette
originally from Jeffrey Alford and Naomi Duguid, HomeBaking: The Artful Mix of Flour and Tradition around the World
About 3 large, overripe bananas
2 c. unbleached all-purpose flour
3/4 tsp. baking soda
1/2 tsp. freshly grated nutmeg
pinch of salt
1 stick (4 oz.) unsalted butter, at room temperature
3/4 c. granulated sugar
1/8 tsp. distilled white vinegar
1 1/2 TBSP dark rum
1/2 c. flaked unsweetened coconut
1 TBSP raw sugar, such as demerara
1. Preheat the oven to 350 degrees F. Butter or spray a standard-size loaf pan.
2. In the bowl of a stand mixer fitted with the paddle attachment, mash the bananas on medium-low speed. Measure out 1 1/2 c. and set aside. (Any remaining banana can be saved. Molly from Orangette recommends stirring it into plain yogurt.)
3. In a medium bowl, whisk together the flour, baking soda, nutmeg, and salt. Set aside.
4. In the stand mixer, beat together the butter and sugar until light and fluffy. Add the vinegar and rum, and beat to mix well. Add the banana and flour mixtures alternately, about 1 cup at a time, beginning with the banana and beating to just incorporate.
5. Use a spatula to fold in any flour that has not been absorbed, and stir in the coconut. Do not overmix.
6. Scrape the batter (it will be quite thick) into the prepared pan. Smooth the top, and sprinkle evenly with the raw sugar. Bake for 50-65 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. Keeps, sealed airtight, for three to four days.