Banana Bread With Coconut Rum

Recipe by Chef Dee
READY IN: 1hr 5mins
YIELD: 1 loaf




  • Beat the margarine and brown sugar together until fluffy.
  • Add the egg, beating until smooth.
  • Stir in the mashed bananas and rum.
  • In a large mixing bowl, stir the flour, salt and baking soda together.
  • Gradually stir the egg mixture into the dry ingredients, stirring until the batter is moistened and blended.
  • Spray a loaf pan with cooking spray.
  • Spoon the batter into the loaf pan, spreading the top until smooth.
  • Bake at 350 for one hour.
  • Place loaf pan on cooling rack for 10 min's then remove loaf and continue to cool to room temperature.
  • Banana bread is always better the day after it is made.
  • Store in a loose plastic bag, loaves do not like to be in sealed bags.