Bring the taste of the tropics into your home with this easy, moist & deliciously tropical banana bread. A quick bread filled with island flavors of bananas, rum & coconut.
Course Breakfast
Cuisine American
Keywords banana bread with rum, coconut banana bread, tropical banana bread
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 12 servings
Calories 301 kcal
Author Linda Warren


  • 3/4 cup light brown sugar
  • 1/2 cup shortening
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 Tablespoons rum
  • 1/4 cup plain Greek yogurt
  • 3 ripe bananas, mashed (about 1-1/2 cups)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/2 cup toasted coconut*
  • 1/2 cup pecans or walnuts, chopped (optional)


  1. Preheat oven to 350 degrees. Grease & flour 9x5x3-inch loaf pan.
  2. Cream sugar and shortening together. Add eggs, vanilla, rum and yogurt and mix well. Stir in mashed bananas.
  3. Combine all dry ingredients except coconut and nuts. Mix into banana mixture. Fold in coconut and nuts.
  4. Pour mixture into prepared loaf pan.
  5. Bake for 75-85 minutes or until toothpick inserted in center comes out clean. Check bread after 30 minutes to make sure top is not getting overly brown. If so, tent it with aluminum foil until done.
  6. Remove from oven, set on rack, and let cool in pan for 10 minutes. Remove from pan and finish cooling on rack.

Recipe Notes

Toasted Coconut: Place flaked coconut on a cookie sheet in a single layer. Bake in preheated 325 degree oven for 5-10 minutes, stirring halfway through. Watch carefully as it can burn very quickly.

Nutrition Facts
Amount Per Serving
Calories 301 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g20%
Cholesterol 27mg9%
Sodium 206mg9%
Potassium 198mg6%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 17g19%
Protein 4g8%
Vitamin A 60IU1%
Vitamin C 2.6mg3%
Calcium 30mg3%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.