- About 8 medium-to-large frozen bananas, defrosted , or very overripe bananas
- 4 cups all purpose flour
- 1½ teaspoons baking soda
- 1 teaspoon freshly grated nutmeg
- ½ pound (2 sticks) unsalted butter, softened
- 2 cups sugar
- ¼ teaspoon white or rice vinegar
- 3 tablespoons dark rum
- 1 cup dried shredded unsweetened coconut
- About 2 tablespoons demerara or dark brown sugar for topping
- Preheat the oven to 350°F. Butter two 9-by-5-inch bread pans.
- Puree the bananas (with their juice if using defrosted ones) in a blender. Measure out 3 cups and set aside.
- In a medium bowl, combine the flour, baking soda, and nutmeg; set aside.
- Using a mixer, beat the butter and sugar until light and fluffy. Add the vinegar and rum and beat briefly. Add the banana puree and the flour mixture alternately, about 1 cup at a time, beginning with the bananas, beating until smooth after each addition. Stir in the coconut.
- Spoon the batter into the buttered pans. Sprinkle the top of each loaf with about 1 tablespoon demerara or brown sugar. Bake for 50 to 60 minutes, until golden. Let cool for 20 minutes, then turn out of the pans onto a wire rack to cool completely and firm up.