So luscious and tender…
Does anyone ever just want to sleep through the summer? I often find myself feeling that way… Just laying in bed and watching SVU marathons. Lana Del Rey you are not helping…
Hopefully this bread helps me get out of bed… I can tell you work doesn’t do the trick…
I can tell you one thing that can get out a of bed. some jerk opening your bedroom door at 3am because I don’t know lets just say i’m not particularly fond of my roommate today or that person. Don’t bother me period and really don’t bother me at 3 am douche.
I mean it would be one thing if I were sharing a room but I am not I need to get a chain for my door I think. I don’t need people in my room but me… Perks of having a roommate I guess if you could hear me I’m sighing.
Let’s talk about how we’re adding coconut and rum to our banana bread.. because that’s totally a good idea!
It’s like our banana bread went on vacation and came back all tan… and we were jealous because our spray tan was splotchy… but it was cool, because to get even with tan banana bread we just ate it… all… and we won.
Two kinds of coconut flakes grace this banana bread.
Toasted coconut gets mixed into the batter. Un-toasted coconut gets swirled on top. The last thing we want is overly browned top coconut. We need our game faces on. Let’s keep this bread professional!
Just look at this sweet thang. Dreamy dreams.
This bread is exactly what it should be. Sweet and buttery, banana flavor for days, big bite from coconut flakes and just a hint of rum.
I know my way around some banana bread, and this loaf is dang delicious!
Brown Butter Banana Bread with Rum and Coconut
6 ounces unsalted butter, melted and browned to just over 1/2 cup of butter
2 cups all-purpose flour
3/4 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
2 large eggs
1 teaspoon pure vanilla extract
2 tablespoons rum, plus more for topping
1/4 cup plain yogurt (any fat content) or buttermilk
1 1/4 cup mashed banana (from about 3 medium bananas)
1/2 cup toasted coconut, plus 1/4 cup untoasted coconut for topping
Place a rack in the center of the oven and preheat to 350 degrees F. Grease and flour a 9×5-inch loaf pan and set aside.
Melt butter in a saucepan over medium heat. Butter will begin to foam and crackle as it melts. When the crackling subsides, the butter will begin to brown. Swirl the pan as the butter cooks. When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl. Taking the butter out of the hot saucepan will stop the butter from overcooking and burning. Set aside to cool.
In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
In a medium bowl, whisk together eggs, vanilla extract, rum, and yogurt or buttermilk. Whisk in the mashed bananas. When butter has cooled, whisk in the browned butter.
Add the wet ingredients, all at once to the dry ingredients. Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour. Fold in the toasted coconut. Fold together ingredients, but try not to over stir.
Spoon batter into prepared pan and top with untoasted coconut. Bake for 50 minutes to 1 hour, or until a skewer inserted into the center of the loaf comes out clean. Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely. Brush with a bit of rum as it cools.
Bread will last 4 days, well wrapped at room temperature. This loaf also freezes well.