Shake the snow off your boots and grab your flip flops, you are about to bake yourself to a tropical winter wonderland. Discover the spirit of an island getaway with this unique dish by Better Recipes full of bananas, coconut and macadamia nuts. To top it all off, spread on some whipped rum-orange butter that adds an extra tropical twist with every bite.
Better Recipe’s Tropical Banana Bread With Rum-Orange Butter 1 c sweetened flaked coconut 1/2 c butter, room temperature 2/3 c granulated sugar 2 eggs 1 Tbsp. orange juice 1 Tbsp. vanilla 1/2 tsp rum extract 1/4 tsp almond extract 2 c all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 cup mashed ripe banana (about 3 medium) 1/2 cup chopped macadamia nuts Whipped Rum-Orange Butter 1/2 c unsalted butter, room temperature 2 Tbsp. warm water 2 Tbsp. Rum or 1 tsp rum extract 2 tsp grated orange rind1. Preheat oven to 350 degrees. Place coconut in a pie tin or cake pan and bake for 5-8 minutes, stirring halfway through, or until toasted; set aside. Grease and flour a 9-1/2 by 5-1/2-inch loaf pan, or three 5-3/4 by 3-1/2-inch loaf pans.
2. in a large mixing bowl, cream together butter and sugar. Beat in the eggs, orange juice, vanilla, rum extract and almond extract.
3. In another bowl, stir together the flour, baking powder, baking soda and salt. Add to creamed mixture and blend. Stir in banana and toasted coconut; fold in nuts. Turn mixture into prepared pan or pans and bake for 55-60 minutes for large pan or 45-55 minutes for small pans, or until a tester inserted in center comes out clean. Cool in pan(s) for 5 minutes, then turn out onto a rack to cool completely. Bake for 45-60 minutes.
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