A Tropical Twist with Pineapple, Coconut, and Spiced Rum Glaze
Get a taste of the islands with this tropical take on classic banana bread. It’s dressed up with crushed pineapple, flaked coconut and a flavorful rum glaze using Spiced Rum from New Deal Distillery. And if you have your own favorite craft rum, you can choose that instead.
Ingredients
For the banana bread
½ cup unsalted butter, softened
¾ cup granulated sugar
¼ cup brown sugar
2 large eggs
3 very ripe medium bananas, mashed
1 teaspoon vanilla extract
1 8-ounce can crushed pineapple
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup shredded coconut
For the rum glaze
1 cup powdered sugar
1 teaspoon milk
2 tablespoons New Deal Distillery Spiced Rum
Directions
Preheat the oven to 350 degrees Fahrenheit. In a bowl, whisk together the flour, baking soda and salt. Set aside. In a large mixing bowl, cream the butter and sugars. Mix in the eggs, mashed bananas, vanilla extract and crushed pineapple. Add the dry ingredients to the wet ingredients and gently mix until combined. Stir in the shredded coconut.
Pour the batter into a well-greased 8½-inch by 4½-inch loaf pan. Bake the banana bread for 1 hour and 15 minutes until the top is golden brown. Remove the banana bread from the oven and allow it to fully cool.
To make the glaze, whisk together the powdered sugar, milk and rum until smooth. Pour the glaze over the cooled banana bread.