1/2 cup sugar
1/2 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup canola oil
1 tsp coconut extract
8 oz crushed pineapple, drained
2 ripe bananas, mashed
1/2 cup sour cream
1/2 cup + 2 tbsp shredded coconut
1/4 cup rum
For the buttered rum glaze-
5 tbsp butter
1/3 cup rum
1/2 tsp vanilla
1 1/2 cups powdered sugar
Preheat your oven to 350 degrees. Spray a bread pan with cooking spray.
In a small bowl, whisk together the flour, sugars, baking soda, and salt. Set aside.
In a large bowl, whisk together the canola oil, eggs, and coconut extract. Then mix in the bananas, pineapples, sour cream, and rum.
Mix the flour mixture into the wet ingredients. Mix well. Then fold in the 1/2 cup of shredded coconut.
Pour the bread batter into the prepared pan. The bread will take about 1 hour, 10 minutes to bake. After the first 10 minutes of baking, pull the loaf of banana bread out of the oven and sprinkle the top of the loaf with the remaining 2 tbsp of coconut. Bake for the remaining 60 minutes, or until a toothpick inserted in the middle comes out clean.
Allow the bread to cool in the pan for about 10 minutes and then turn out onto a wire rack.
While the banana bread is cooling, prepare the Buttered Rum Glaze. In a small saucepan, heat the butter until melted. Add the rum and the vanilla. Cook over medium heat for about 3-5 minutes.
Remove the buttered rum from the heat and pour into a smaller bowl. Allow to cool for 15-20 minutes. Once cooled, whisk in the powdered sugar until smooth.
Pour the glaze all over the top of the cooled Pina Colada Banana Bread.