We use cookies to improve your browsing experience and help us improve JamaicanBikkle.com. By using our website you agree to our use of cookies as described in our Cookie Policy
With an amazing blend of fruits, this bread is filled with flavor. The coconut banana bread can be served with breakfast or as a side dish
Ingredients
1/2 cup butter, melted
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon nutmeg
1 teaspoon cinnamon powder
1 teaspoon almond flavouring
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup shredded coconut
2 medium bananas, sliced
2 tablespoons of Appleton VX Rum
Pumpkin seeds, optional
Instructions
In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda, and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts, and bananas. Spread evenly into the prepared pan.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
Sprinkle with rum when the loaf has completely cooled.
