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BBQing With The Nolands Baking Up Love

Cakes and Cupcakes

Noshing With the Nolands » Dessert » Cakes and Cupcakes

Coconut Rum Banana Cake

By Tara Noland on April 24, 2016 | Updated November 29, 2022

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Need a quick cake for brunch, dessert or to take with you to someone’s home? This little Coconut Rum Banana Cake is the perfect snack size slice for any time of the day, mom would love this on her special day of Mother’s Day too.

Our daughter is not a huge fan of a traditional cake, I believe she finds it too rich with all the icing. This cake though she would have gobbled down in an instant the lucky recipients of this were are fellow church parishioners. And it was gone in an instant. If you like the taste of rum in desserts then you will also love our Bread Pudding: Rum & Raisin, so amazing. 

Coconut Rum Banana Cake

Moist from the banana but full of flavor from the rum and coconut. It gives it a lovely tropical feel with this combination. Let this cake take you away to the tropics!

Coconut Rum Banana Cake

You can see how moist it is and look at all the wonderful coconut swirled in. You will want to make this again and again. It is also a great way to use up all the bananas that seem to linger around in your freezer.

Coconut Rum Banana Cake

Coconut Rum Banana Cake

Tara Noland
An easy banana cake with the wonderful flavors of coconut and rum.
4.55 from 11 votes
Print Recipe Save Recipe Saved! Pin Recipe
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Cakes and Cupcakes
Cuisine American
Servings 4 mini loaves
Calories 787 kcal

Ingredients
 

  • 2 cups flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 2 eggs beaten
  • 1 tsp. vanilla
  • 4 Tbsp. amber rum
  • 2 1/2 cups 6-7 frozen-thawed bananas
  • 1 cup shredded coconut

Instructions
 

  • Preheat oven to 350F. Lightly grease four mini loaf pans or one large loaf pan (9×5") and set aside. In a large bowl of a standup mixer, cream the butter and brown sugar together until light and fluffy. Add the eggs and mix well. Add in the vanilla, rum, and bananas until mixed together.
  • Whisk together in another bowl the flour, baking soda, and salt. Add to the butter mixture by the spoonful and combine until just mixed. Fold in the coconut.
  • Pour the batter into the prepared pans and bake for 45 min. for the smaller loaves or 60 min. for the larger. Turn out onto a cooling rack when done.
  • Once cooled wrap bread in plastic wrap and then foil. It will keep for 3 days like this (if it lasts that long). It also freezes well.

Nutrition

Serving: 1Calories: 787kcalCarbohydrates: 109gProtein: 11gFat: 32gSaturated Fat: 21gPolyunsaturated Fat: 9gTrans Fat: 1gCholesterol: 154mgSodium: 750mgFiber: 6gSugar: 50g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Tried this recipe?Let us know how it was!
Coconut Rum Banana Cake

 

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posted in: Breads, Muffins and Scones, Breakfast, Brunch, Cakes and Cupcakes, Dessert, Popular Posts, Vegetarian

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