Ingredients
3 Over Ripe (Stage 7 Bananas (about 1.5 Cups)
2 Cups Unbleached White Flour
1 Cup White Sugar
1 Stick Butter (unsalted and room-temp)
2 Tbsp Plain Yogurt
3/4 tsp Baking Soda
1/2 tsp Freshly Grated Nutmeg
A Pinch of Salt
1/8 tsp Distilled White Vinegar
1.5 Tbsp Dark Rum
1/2 Cup Unsweetened Coconut
1 Tbsp Demerara Sugar (dark brown sugar)
Preparation
Preheat oven: 350F
Puree the bananas thoroughly (making roughly 1.5 Cups) and set aside.
Whisk all of the dry ingredients (flour, baking soda, nutmeg and salt) together in a bowl and set aside.
Beat the softened butter with the sugars until a light and fluffy texture, Add the rum, yogurt, and vinegar and thoroughly combine together. Alternatively, add roughly 1/2 cup amounts of the banana and flour mixtures to the butter/sugar/rum mix and evenly combine. (NOTE: Although Easy To Do, Don’t Over-Mix At This Stage!). Lightly toast the coconut until golden (350F in oven on a cookie sheet for 5 min or med-low heat using a skillet). Gently stir the toasted coconut into the batter.
Prepare a loaf pan by buttering all sides, and lightly dusting with flour. Pour batter evenly into pan and top with a dusting of sugar and extra coconut (optional). Bake 50-65 minutes depending on location. (note: mine is consistantly done at 56 minutes, but check at 50min just in case)
