Recipe: Banana Coconut Bread for Pam

Makes 2 large loaves, lightly sprinkled with brown sugar.

• About 8 medium-to-large frozen bananas, defrosted, or very overripe bananas
• 4 cups all-purpose flour
• 1 1/2 tsp baking soda
• 1 tsp freshly grated nutmeg
• 1/2 pound (2 sticks) unsalted butter, softened
• 2 cups sugar
• 1/4 tsp white or rice vinegar
• 3 Tablespoons dark rum
• 1 cup dried shredded unsweetened coconut
• About 2 Tablespoons dark brown sugar for topping

Preheat the oven to 350 degrees. Butter two 9″ x 5″ bread pans.

Puree the bananas (with their juice if using defrosted ones) in a blender. Measure out 3 cups and set aside. In a medium bowl, combine the flour, baking soda, and nutmeg. Set aside.

Using a mixer, beat the butter and sugar until light and fluffy. Add the vinegar and rum and beat briefly. Add the banana puree and the flour mixture alternately, about 1 cup at a time, beginning with the bananas, beating until smooth after each addition. Stir in the coconut.

Spoon the batter into the buttered pans. Sprinkle the top of each loaf with about 1 tablespoon brown sugar. Bake for 50 to 60 minutes; until golden. Let cool for 20 minutes, and then turn out of the pans onto a wire rack to cool completely and firm up.

* To freeze bananas, choose overripe fruit. Peel them and cut them into large chunks. Freeze overnight on a tray or in a container. Once frozen, transfer to a plastic bag, seal and freeze for up to 1 month. Place in bowl to defrost at room temperature, and save the juices.