Banana Coconut Chocolate Colada Bread
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
  • 4 ripe bananas, divided
  • 2¼ cups (10.75 ounces) all purpose flour
  • 1¾ teaspoons (.30 ounces) baking soda
  • ½ teaspoon (.10 ounces) salt
  • 1 cup (7.65 ounces) sugar
  • 2 eggs
  • 12 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ⅔ cup (1.75 ounces) sweetened shredded coconut
  • ½ cup (4.30 ounces) chocolate chips
  • 1¾ (8.00 ounces) confectioners sugar
  • 6-7 tablespoons rum
  1. Preheat the oven to 350°F. LIne a 9" x 5" baking pan with parchment paper and set aside.
  2. Gently mash two bananas in a bowl so that there are still clumps of bananas. Set aside.
  3. Whisk together the flour, baking soda and salt. Set aside.
  4. Place the remaining two bananas, the sugar, eggs, butter and vanilla into a large mixing bowl. Beat until the mixture is creamy. Blend in the dry ingredients. Fold in the coconut and chips.
  5. Transfer the batter to the pan and bake at 350° for 1 hour. Check after 40 minutes and tent with aluminum foil if the top is getting too dark.
  6. Remove from the oven and cool completely.
  7. Stir the rum into the confectioners sugar. Pour the glaze into a quart size freezer bag. Seal the bag and cut off a small piece from one of the bottom corners.
  8. Lift the bread out of the pan. Pull the sides of the parchment paper down and drizzle the glaze over the bread.
  9. Allow the glaze to set or cut right away.
Recipe by Desserts Required at