There are few things I love more than buying fresh bananas and leaving them on the kitchen side to go black; for everybody knows that over-ripe bananas make the best banana bread. In these summer months, the blackening process is far quicker than in the winter, and only a couple of days went by before I noticed that my kitchen was swiftly turning into fruit fly central.
This is my absolute favourite banana bread, and I have made it about 50 times.
Banana, Rum and Coconut Bread
250g plain flour
1 tsp bicarbonate of soda
½ tsp ground nutmeg
115g unsalted butter
225g caster sugar
Drop of white distilled vinegar
2 tbsp dark rum (I use Morgan’s Spiced)
3 over ripe bananas
30g desiccated coconut
Demerera sugar, for the crust
Preheat the oven to 175ºc and prepare a medium loaf tin with cake release spray.
In a medium bowl, whisk together the plain flour, bicarbonate of soda, ground nutmeg and salt and set aside. In the bowl of a freestanding mixer, beat together the butter and caster sugar until light and fluffy. Beat in the vinegar and dark rum.
Mash the bananas to a purée and add a third of this to the mixture, followed by a third of the flour mixture, and repeat until all of the ingredients have been incorporated. Stir in the desiccated coconut. Scrape the batter into the prepared tin and sprinkle liberally with demerera sugar. Bake in the centre of the oven for an hour, until a toothpick inserted into the centre of the loaf comes out clean. Leave to cool in the tin for 20 minutes before transferring to a wire rack.
Adapted from a recipe by Orangette.