Tropical Rum-Soaked Banana Bread with Toasted Coconut

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Moist banana bread infused with dark rum and topped with toasted coconut flakes for a sweet tropical treat. This Caribbean-inspired recipe, ready in about 80 minutes, layers ripe bananas, dark rum, all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 65 min Serves 8 Caribbean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Butter a 9x5-inch loaf pan and set aside.
  2. Step 2: In a small bowl, soak 3 medium mashed bananas with 3 tbsp dark rum for 10 minutes to infuse flavor.
  3. Step 3: In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt.
  4. Step 4: In a large mixing bowl, cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 3 minutes.
  5. Step 5: Beat in 2 large eggs one at a time, then add 1 tsp vanilla extract and the rum-soaked bananas, mixing until combined.
  6. Step 6: Gradually fold the dry ingredients into the wet mixture until just incorporated; do not overmix.
  7. Step 7: Pour batter into the prepared loaf pan and sprinkle 1/2 cup toasted coconut flakes evenly on top.
  8. Step 8: Bake for 60-65 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.
  9. Step 9: Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

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