Banana-Rum Raisin Mini Loaves

  • Prep Time 15 min
  • Total Time 3 hr 50 min
  • Servings 16

Ingredients

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
209
% Daily Value
Total Fat
7g
0%
Saturated Fat
2g
0%
Sodium
172mg
0%
Total Carbohydrate
30g
0%
Dietary Fiber
0g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 1/2 Other Carbohydrate; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.