Coconut-Rum Banana Bread
3/4 cup shredded coconut
2 1/2 cups all purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 cup mashed ripe banana (3 bananas)
1/2 cup sugar
1/3 cup plain unsweetened soymilk
4 teaspoons ground flax seed meal in 4 Tablespoons warm water
1 Tablespoons melted coconut oil
1 teaspoon vanilla extract
1 teaspoon rum extract (see note below)
1/2 cup powdered sugar
1-2 Tablespoons soymilk
1/4 cup toasted coconut (reserved from above)
In large skillet over low heat, add coconut flakes. Stir often and watch carefully. The coconut flakes will start to toast in about 2 minutes and will be done in less than 10. Keep them moving so none burn; coconut will be fragrant. (Note: You don't have to toast the coconut to make this, but it does enhance the flavor and looks great on the topping.)
Preheat oven to 350. Spray a loaf pan with non-stick spray and set aside.
In a large bowl, mix 1/2 cup toasted coconut, flour, baking powder, baking soda, and cinnamon.
In a second bowl, combine all wet ingredients: mashed banana, sugar, soymilk, flaxseed meal in water, melted coconut oil, and extracts.
Add wet ingredients to dry and stir together by hand. Be sure to scrape the sides as you go and incorporate all the flour. When well mixed, pour into prepared load pan and bake at 350 for 50-60 minutes, until edges are toasty brown and a toothpick comes out clean from the center.
Cool at least 30 minutes before glazing.
To make glaze, whisk together powdered sugar and soymilk. Pour over loaf or individual slices. Sprinkle with remaining 1/4 cup toasted coconut. Serve room temperature or slightly warm.
Amazing with mango black tea or hibiscus teas!
Note about rum extract: If you want no rum flavor in your banana bread, omit and sub in vanilla extract. If you want a pop of real rum, use that instead of the extract and use rum in the glaze instead of soymilk for another hint of boozy flavor!