Coco Loco Banana Daiquiri Bread

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.

• Ready In: 1 hr 40 mins
• Yields: 1 loaf

Ingredients

• 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

1. Preheat oven to 350 degrees F.
2. Grease and flour a 9x5x3 loaf pan (not necessary for non-stick).
3. In a large bowl, thoroughly combine raw sugar and melted butter.
4. Add milk, eggs, liquors, and bananas.
5. In a separate large bowl, combine dry ingredients.
6. Add this to butter-banana mixture.
7. Combine until JUST mixed- do not over mix.
8. 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.
9. Cool 25 to 30 minutes in pan.