Breakfast

Rum-Coconut Bread is for Breakfast, Dessert.

Rum-Coconut Bread takes 15 minutes to prepare.

Rum-Coconut Bread takes 65 minutes to cook.

Rum-Coconut Bread makes 12 servings.

The ingredients for Rum-Coconut Bread are:

2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 cup light butter substitute
1/4 cup + 2 Tbsp Splenda brown sugar blend
4 egg whites
1 tsp pure vanilla extract
3 Tbsp dark rum
4 overripe bananas, mashed
3/4 cup unsweetened coconut, shredded

Here is how you make Rum-Coconut Bread:

1. Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan.2. In a medium bowl, combine flour, baking soda, cinnamon, and salt. In a large bowl, with an electric hand mixer, cream together the butter and brown sugar until light and fluffy; about 2 minutes. Add in the eggs, vanilla, rum, and bananas mixing until fully incorporated.3. Using a rubber spatula or wooden spoon, add the flour mixture into the banana mixture, stirring until just incorporated. Fold in coconut flakes. Pour batter into prepared loaf pan.4. Bake in preheated oven for 60 to 65 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, and then turn out onto a wire rack.Serving Size: Makes 12 servingsNumber of Servings: 12Recipe submitted by SparkPeople user JSKASICK.

The nutritional information for Rum-Coconut Bread is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 216.6

• Total Fat: 7.7 g
• Cholesterol: 0.0 mg
• Sodium: 224.3 mg
• Total Carbs: 32.4 g
• Dietary Fiber: 2.3 g
• Protein: 4.1 g

The dietary needs meet for Rum-Coconut Bread is Low Fat