3 C flour (originally called for 4 C)
1.5 tsp baking soda
1 tsp freshly grated nutmeg
1/2 pound of unsalted butter
1 C sugar (original recipe called for 2C)
1/4 white or rice vinegar
3 T dark rum
1.5 C shredded coconut (originally 1 C)
2 T brown sugar
Preheat oven to 350F and butter 2 9 by 5 inch bread pans
Puree bananas in a blender. (Called like all these recipes for over ripe bananas but found that is not necessary….just ripe is fine)
Measure out 3 C and set aside.
In a bowl combine the flour, baking soda and nutmeg.
Beat the butter and sugar til light and fluffy.
Add the vinegar and rum and beat briefly.
Add the banana puree and flour mixture alternately, beginning with the bananas and beating smoothly each time.
Stir in the coconut.
Spoon the batter into the pans.
Sprinkle the top of the loaves with the brown sugar.
Bake for 50 to 60 minutes.
Let cool for 20 minutes, then turn the pans onto a wire rack to cool completely.
And then attempt not to eat it all at once.
Derived from HomeBaking by Jeffrey Alford and Naomi Duguid.