Banana Bread With Coconut Rum – a delicious recipe with margarine, brown sugar, egg, bananas, coconut rum, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat the margarine and brown sugar together until fluffy.
2
Add the egg, beating until smooth.
3
Stir in the mashed bananas and rum.
4
In a large mixing bowl, stir the flour, salt and baking soda together.
5
Gradually stir the egg mixture into the dry ingredients, stirring until the batter is moistened and blended.
6
Spray a loaf pan with cooking spray.
7
Spoon the batter into the loaf pan, spreading the top until smooth.
8
Bake at 350 for one hour.
9
Place loaf pan on cooling rack for 10 min's then remove loaf and continue to cool to room temperature.
10
Banana bread is always better the day after it is made.
11
Store in a loose plastic bag, loaves do not like to be in sealed bags.
530
kcal
Calories
3
g
Fat
117
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/4 cup margarine, softened, 1 cup brown sugar, 1 egg, slighty beaten, 3 bananas, mashed, and more.
Yes, Banana Bread With Coconut Rum falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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