Banana-Rum Raisin Mini Loaves

 

2/3

cup light rum

1/2

cup golden raisins

4

(5x3-inch) foil loaf pans

1

box (15.5 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

• 1 Reserve 2 tablespoons rum. In 1-quart saucepan, heat raisins and remaining rum to boiling over medium-high heat. Remove from heat. Cover; let stand 1 hour. Heat oven to 375°F. Spray bottoms only of foil loaf pans with cooking spray.
• 2 In medium bowl, stir quick bread mix, raisin-rum mixture, coconut milk, oil and eggs just until moistened. Pour into pans.
• 3 Bake 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around sides of pans to loosen loaves; remove from pans to cooling racks. Cool completely, about 1 hour. Return loaves to pans. Heat oven to 350°F. Bake coconut in a shallow pan for 5 to 7 minutes, stirring occasionally, until golden brown.
• 4 In small bowl, mix powdered sugar and reserved 2 tablespoons rum. Drizzle over tops of loaves; sprinkle with coconut. Let stand 1 hour or until glaze is set.