Banana coconut bread is a delicious preparation that combines the natural sweetness of bananas with the tropical aroma of coconut. This dessert has its roots in Caribbean cuisine, where both bananas and coconut are common ingredients in various recipes. In several Latin American countries, this type of bread may have different names; for example, in some places it might be called "banana and coconut cake" or simply "banana loaf." In other countries, such as Mexico and Central America, it is common to find variations that incorporate dried fruits or spices like cinnamon and nutmeg, giving it a special and distinctive touch.
Banana coconut bread has humble and traditional origins, generally created to make use of ripe bananas that may be in excess, thus avoiding food waste. Over time, this recipe has become popular and has turned into a comforting classic enjoyed for both breakfast and as a snack.
How to Make Banana Coconut Bread
To prepare this delicious banana coconut bread, you must first heat the dark rum and place it in a bowl with the currants, letting them soak for 1 hour so they absorb the flavor.
In another bowl, sift together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and 1/2 cup of the sweetened coconut. This ensures the dry ingredients are well mixed and free of lumps.
In a large bowl, cream the vegetable shortening together with the brown sugar until well combined and you achieve a creamy texture.
Add the eggs one at a time and continue beating to incorporate each one well into the mixture.
Add the buttermilk mixture, the mashed bananas, and the rum-soaked currants, mixing well so the flavors combine.
Add the flour mixture gradually and stir until the dry and wet ingredients are just combined, avoiding overmixing the batter so the bread remains tender.
Pour the batter into a previously greased 9"x5"x2 3/4" loaf pan, spreading the mixture evenly.
Sprinkle the remaining coconut over the surface to give it a crunchy and aromatic touch.
Finally, bake in a preheated oven at 350 degrees Fahrenheit (175 °C) for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. Let it cool before removing it from the pan and enjoying.
