Wednesday, September 5, 2012

Chocolate Chip Coconut Banana Rum Bread

Looking at it now, I probably should've made big loaves instead of mini loaves to go with the long name of this quick bread. Let's just say there's a lot going on in this bread.  And it all adds up to awesome deliciousness.  True story.  This read starts off quick with some banana, then it asks for a touch of coconut.  And you might as well stir in some chocolate chips.  But what's a part without the booze so you add rum and then everyone gets really happy and out comes a delicious bread.  Surprisingly, despite the alcohol, everyone gets along and no one is fighting for top billing.  Each flavor is distinct and supports each other.  So maybe it's less of a party and more of a support group?  Whatever it is, it's tasty.   Dave loves it because he gets to have coconut AND rum first thing in the morning when I make it.  Simple things, people.

I've made this bread twice now and it's a huge hit.  This one might make it into the mix for Christmas baking.  And you know how seriously I take the Christmas baking list.  During a Secret Recipe Club reveal a few months ago, I spied this recipe from A Dusting of Sugar and knew it would totally make it into my repertoire.  I love the flavors and Rebecca picked an awesome recipe for her SRC assignment.  The second time I made this bread, I'd already received my Foodie Pen Pal package from Donna, so I used 1/2 vanilla and 1/2 coconut emulsion for an amped up coconut flavor.  Either way this is good.  You need this in your life.  Like now.  Or sooner.  Whichever comes first.

Chocolate Chip Coconut Banana Rum Bread


2 cups flour
3 teaspoons baking powder
1/2 cup butter, room temperature
1 cup sugar
2 eggs
1 teaspoon vanilla extract OR 1/2 teaspoon vanilla extract plus 1/2 teaspoon coconut emulsion
1 1/2 cups ripe bananas, mashed (about 3 bananas)
3 Tablespoon rum
1/2 cup shredded coconut
1 cup chocolate chips

In a medium bowl, whisk together flour and baking powder.  Set Aside.

In the bowl of a stand mixer or in a large bowl with a hand-held mixer, beat butter and sugar until light and fluffy, scraping sides of bowl as needed.

Add eggs, beating after each addition.  Then add vanilla, coconut emulsion (if using), bananas and rum.  Mix until thoroughly combined.

Reduce speed to low and gradually add flour mixture.  Continue mixing until incorporated.

Stir in coconut and chocolate chips.

Transfer batter into 3 greased mini loaf pans.

Bake at 350 degrees F for 40-50 minutes or until set, golden and a tester inserted in center comes out clean.  Let cool in pans for about 10-15 minutes before removing to wire rack to cool completely.

Makes 3 mini loaves.

Happy Baking,
The Cookie Princess

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