Rum Banana Bread

Here is how to make my fabulous rum banana bread:

Cut up 3 bananas and let the chunks soak in 1/2 cup dark rum plus 2 tsp of cinnamon for several hours:

Melt 1/2 cup of butter and 3/4 cup brown sugar in a microwavable bowl:

Add 1 egg,2 1/4 tsp baking powder and 1/2 tsp of salt to the bowl of melted butter and brown sugar.  Alternate between adding the rum banana mixture and 1 3/4 cups of flour.  Make sure not to over mix because it will ruin the texture of your banana bread.  You can also add in toasted coconut,chopped walnuts,apricots,dates,pecans, chocolate chunks.  This time I added chopped walnuts and toasted coconut to the rum and banana mixture before alternating between it and the flour:

Put the batter into a greased pan (since I made a double batch and did not have two loaf pans,I just baked it in a 9×13 pan):

I sprinkled coconut (not toasted) onto the top,because it becomes nice and toasty by the end.  If you notice the coconut getting too toasted,just cover it with aluminum foil.  Bake at 350 degrees for 60 –90 minutes (depending on the shape of the bread and if you  have a convection oven or not).  The resulting rum banana bread has a delicious crust and a moist flavorful inside (that only becomes better the next day!):