This tropical twist on classic banana bread marries rich dark rum, toasty coconut, and indulgent chocolate chips. Enjoy a slice at brunch along with some rum-spiked coffee or pair it with a mug of Cardamom Spiced Hot Chocolate for an afternoon treat.

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Banana Bread with Coconut, Rum, and Chocolate Chips

Equipment

  • 9 x 5 Loaf Pan
  • 2 Large mixing bowls
  • Fork
  • Spoonula or wooden spoon
  • 1 Small mixing bowl

Ingredients

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 4 Bananas very ripe
  • 4 oz Dark rum
  • ½ cup Coconut sugar
  • 1 tsp Cinnamon
  • ½ tsp Cardamom optional
  • ½ cup Unrefined coconut oil melted
  • 2 Tbs Chia seeds
  • ½ cup Chocolate chips

Topping

  • ½ cup Flaked coconut
  • 2 tsp Coconut sugar
  • 2 tsp Unrefined coconut oil

Instructions

  • Preheat oven to 350℉. Grease and flour the loaf pan.
  • Combine the flour, baking powder, baking soda, and salt in one of the mixing bowls.
  • In the second mixing bowl, mash the bananas with a fork.
  • Add the rum, sugar, cinnamon, and cardamom to the bananas and stir to combine.
  • Add the melted coconut oil and chia seeds to the banana mixture and stir to combine.
  • Add the dry ingredients to the wet ingredients. Fold together until just combined with no large lumps.
  • Pour the mixture into the prepared loaf pan.
  • In the small bowl, combine the flaked coconut, sugar, and coconut oil with your fingertips to create a crumble. Sprinkle on top of the loaf.
  • Bake for about 50 minutes or until a toothpick inserted into the center comes out clean.

Notes

Substitutions:
Coconut Sugar-Substitute an equal amount of evaporated cane sugar or brown sugar
Chia seeds-substitute an equal amount of ground flax seeds