ingredients

  • 2 cups All-purpose flour
  • 1 cup Desiccated coconut
  • 1 Tbsp Baking powder
  • 1 Tbsp Baking soda
  • 2 tsps Salt
  • 1 3/4 cups Sugar
  • 1 cup Butter
  • 4 pcs Eggs
  • 2 tsps Vanilla extract
  • 1/2 cup Evaporated milk
  • 2 tsps Vinegar
  • 2 cups Mashed bananas
  • Cashew nuts and/or chocolate chips
  • ingredients for the caramel rhum sauce:
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 cup heavy cream
  • 1/2 cup rum

steps

  1. Pre-heat  oven to 350°F. Prepare 2 large loaf pans by brushing with shortening. Set aside.
  2. In medium bowl, combine all the dry ingredients: all-purpose flour, desiccated coconut, salt, baking powder, baking soda. Set aside.
  3. Using an electric mixer, combine butter and sugar and mix until light and fluffy. Add eggs one at a time. Add vanilla extract and mashed bananas and mix until well blended.
  4. In a bowl, combine evaporated milk and vinegar. Using low speed of electric mixer, alternately combine the evaporated milk mixture and the dry ingredients with the butter and sugar mixture. Starting and ending with the dry ingredients.
  5. Half-way into the mixing, you may add the cashews (whole or chopped) or the chocolate chips. Mix until just combined. Over mixing may cause your bread to get "rubbery". Pour into prepared loaf pans. Bake for 30-45 minutes or just until toothpick inserted in the center comes out clean. Let breads rest a bit before un-molding.

procedure for the caramel rhum sauce:

  1. In a small heavy bottom sauce pan, melt butter.
  2. Add brown sugar and heavy cream. Cook on medium heat, making sure to mix continuously until mixture is nice and thick. (Use a heat proof rubber spatula or wooden spoon).
  3. Turn off the heat and add rum just until blended.