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Banana Bread with Rum and Coconut

Servings 2 25 cm loaf cake pans
Author Natalie


For the banana bread:

  • 200 grams (1 cup) sugar
  • 50 grams (3 tablespoons) dark brown sugar
  • 150 ml. (1/2 cup + 2 tbsp.) vegetable oil
  • 3 large eggs at room temperature
  • 1 tsp. vanilla extract
  • 3 tbsp. dark rum
  • 3 large ripe banana mashed
  • 180 grams (1 1/4 cup) all-purpose flour
  • 10 grams (2 tsp.) baking powder
  • 90 grams shredded coconut
  • Sliced blanched almonds for decoration


  1. Preheat oven to 170c degrees and grease the pans.
  2. In a large bowl, whisk sugar, brown sugar, oil, eggs, vanilla extract and rum until mixture is smooth.
  3. Add mashed bananas and continue to mix with a spatula until incorporated.
  4. Sift in the flour and baking powder, add the coconut and stir just until blended.
  5. Transfer the batter into the pans, and sprinkle some sliced ​​almonds over each cake.
  6. Bake for about 35-45-minutes until golden brown or until a toothpick inserted in the center comes out with moist crumbs.
  7. Cool at room temperature and serve with powdered sugar.

Recipe Notes

  • You can freeze the banana bread, wrapped well, for up to a month.
  • Keep the banana bread in an airtight container in the refrigerator for up to 5 days.
  • Serve at room temperature.
  • You can add chocolate chips or crushed nuts to the batter.