Coco Loco Banana Daiquiri Bread

Coco Loco Banana Daiquiri Bread Recipe - Caribbean Cuisine

Region / culture: Caribbean | Preparation time: 15 minutes | Cooking time: 1 hour 15 minutes | Servings: 8

Introduction

Coco Loco Banana Daiquiri Bread is a delicious and tropical twist on traditional banana bread. This recipe combines the flavors of coconut, rum, and bananas to create a moist and flavorful loaf that is perfect for breakfast or as a sweet treat.

History

This recipe was inspired by the classic banana bread recipe, but with a fun and boozy twist. The addition of Malibu rum and cointreau liqueur gives this bread a unique flavor profile that is sure to impress your friends and family.

Ingredients

1.25 cups raw sugar
0.25 cup melted butter
0.5 cup milk
2 beaten eggs
1 tbsp cointreau liqueur
3 tbsp Malibu rum
2 cups mashed overripe bananas (about 4)
2.25 cups flour
0.5 tsp baking powder
0.5 tsp baking soda
0.25 tsp ground cinnamon
0.25 tsp ground allspice
0.5 tsp salt
0.5 cup shredded coconut

How to prepare

Preheat the oven to 350°F (177°C).
Grease and flour a 9x5x3 loaf pan (not necessary for non-stick).
In a large bowl, thoroughly combine raw sugar and melted butter.
Add milk, eggs, liquors, and bananas.
In a separate large bowl, combine the dry ingredients.
Add the dry ingredient mixture to the butter-banana mixture.
Combine until just mixed, making sure not to overmix.
Pour the batter into the prepared loaf pan and bake for at least 1 hour (approximately 1 hour, 15 to 30 minutes) or until a toothpick inserted in the center comes out clean.
Allow the loaf to cool for 25 to 30 minutes in the pan.

Variations

Add in chopped nuts or chocolate chips for extra texture and flavor.
Substitute the rum and cointreau liqueur with orange juice for a non-alcoholic version.

Cooking Tips & Tricks

Make sure to use overripe bananas for the best flavor and texture.

- Be careful not to overmix the batter, as this can result in a tough loaf.

- Feel free to add in additional mix-ins such as chopped nuts or chocolate chips for extra flavor and texture.

Serving Suggestions

Serve Coco Loco Banana Daiquiri Bread warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.

Cooking Techniques

Be sure to thoroughly combine the wet and dry ingredients, but do not overmix the batter.

- Allow the bread to cool in the pan for at least 25 to 30 minutes before removing and slicing.

Ingredient Substitutions

You can substitute the Malibu rum with another type of rum or omit it altogether.

- If you do not have cointreau liqueur, you can use orange juice as a substitute.

Make Ahead Tips

Coco Loco Banana Daiquiri Bread can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.

Presentation Ideas

Slice the bread and arrange it on a platter with fresh fruit and a sprinkle of shredded coconut for a beautiful presentation.

Pairing Recommendations

Enjoy a slice of Coco Loco Banana Daiquiri Bread with a cup of hot coffee or a tropical fruit smoothie for a delicious breakfast or snack.

Storage and Reheating Instructions

Store any leftover Coco Loco Banana Daiquiri Bread in an airtight container at room temperature for up to 3 days. To reheat, simply microwave a slice for 15 to 20 seconds or toast it in a toaster oven.

Nutrition Information

Calories per serving

Each serving of Coco Loco Banana Daiquiri Bread contains approximately 220 calories.

Carbohydrates

Each serving of Coco Loco Banana Daiquiri Bread contains approximately 35 grams of carbohydrates.

Fats

Each serving of Coco Loco Banana Daiquiri Bread contains approximately 8 grams of fat.

Proteins

Each serving of Coco Loco Banana Daiquiri Bread contains approximately 3 grams of protein.

Vitamins and minerals

Bananas are a good source of potassium, vitamin C, and vitamin B6.

Alergens

This recipe contains dairy (butter, milk, eggs) and gluten (flour). It may also contain coconut, which can be an allergen for some individuals.

Summary

Coco Loco Banana Daiquiri Bread is a delicious treat that is relatively low in calories and provides a good source of carbohydrates and fats.

Summary

Coco Loco Banana Daiquiri Bread is a delicious and tropical twist on traditional banana bread. With the flavors of coconut, rum, and bananas, this moist and flavorful loaf is perfect for breakfast or as a sweet treat. Enjoy a slice with a cup of coffee or a tropical fruit smoothie for a delicious and satisfying snack.

How did I get this recipe?

I have a strong memory of the first time I saw this recipe. It was many years ago, when I was just a young girl visiting my aunt in a small beach town. My aunt was known for her incredible baking skills, and she had a secret recipe for a delicious banana bread that she only made on special occasions.

One day, as I was helping her in the kitchen, I saw her pull out a faded old recipe card from a worn recipe box. The card was titled "Coco Loco Banana Daiquiri Bread," and my aunt explained that it was a tropical twist on her classic banana bread recipe.

As she mixed together the ingredients, I watched in awe as she added shredded coconut, rum-soaked bananas, and a splash of lime juice. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the finished product.

When the bread was finally cooled and sliced, I took a bite and was immediately transported to a tropical paradise. The sweet bananas, tart lime, and crunchy coconut all melded together in perfect harmony. It was unlike anything I had ever tasted before.

From that moment on, I was determined to learn how to make this delicious bread for myself. I begged my aunt to teach me the recipe, and she agreed to show me the ropes. Over the next few years, I practiced and perfected the recipe, tweaking it here and there until it was just right.

I learned that the key to making the perfect Coco Loco Banana Daiquiri Bread was in the quality of the ingredients. Ripe bananas, fresh coconut, and high-quality rum all played a crucial role in creating the rich and decadent flavor profile of the bread.

I also discovered that the secret ingredient was the love and care that went into making it. Each time I baked a loaf of banana bread, I put my heart and soul into it, knowing that it would bring joy to those who tasted it.

As the years went by, I continued to make my aunt's Coco Loco Banana Daiquiri Bread for family gatherings, potlucks, and special occasions. It became a signature dish of mine, and people would often request it whenever I was asked to bring a dessert.

I even entered it into a baking competition once, and to my surprise, it won first place. The judges raved about the unique combination of flavors and the moist, tender texture of the bread. I was overjoyed to receive such high praise for a recipe that was so near and dear to my heart.

To this day, whenever I bake a loaf of Coco Loco Banana Daiquiri Bread, I am reminded of that special moment in my aunt's kitchen all those years ago. It serves as a reminder of the power of food to bring people together and create lasting memories.

As I pass on this recipe to future generations, I hope that they will cherish it as much as I have. And who knows, maybe one day they will create their own version of the Coco Loco Banana Daiquiri Bread, adding their own unique twist to an already beloved recipe.

But no matter how many variations of the bread may exist, one thing will always remain the same - the love and passion that goes into making it. And that, my dear, is the true secret ingredient to a truly unforgettable dish.