adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Banana-Rum Raisin Mini Loaves
0 Likes
Prep Time:
15 minutes
Total Time:
3 hours 50 minutes
Indulge in these irresistible rum and raisin banana nut mini loaves made with Betty Crocker® mix.
Ingredients:
  • 2/3 cup light rum
  • 1/2 cup golden raisins
  • 4 (5x3-inch) foil loaf pans
  • 1 box (12.3 oz) Betty Crocker™ Banana Nut Muffin & Quick Bread Mix
  • 1/2 cup canned coconut milk (not cream of coconut)
  • 3 tablespoons vegetable oil
  • 2 eggs
  • 3 tablespoons flaked coconut
  • 2/3 cup powdered sugar
Instructions:
  • Pour 2 tablespoons rum into a saucepan. Heat the raisins and the rest of the rum in the saucepan over medium-high heat until boiling. Remove from heat, cover, and let sit for 1 hour. Preheat the oven to 375°F and lightly spray the bottoms of foil loaf pans with cooking spray.
  • Mix quick bread mix, raisin-rum mixture, coconut milk, oil, and eggs in a medium bowl until just combined. Transfer the batter to pans.
  • Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let it cool for 5 minutes, then gently loosen loaves from pans and transfer to cooling racks. Allow to cool completely for about 1 hour. Return loaves to pans. Toast coconut at 350°F for 5 to 7 minutes until golden brown, stirring occasionally.
  • Combine powdered sugar and 2 tablespoons of rum in a small bowl. Drizzle the mixture over the loaves and sprinkle with coconut. Allow it to stand for 1 hour until the glaze sets.

Similar Recipes