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Banana-Rum Raisin Mini Loaves

banana-rum raisin mini loaves Side Dish
Banana-Rum Raisin Mini Loaves
  • Prep 15 min
  • Total 3 hr 50 min
  • Servings 16

Enjoy these tasty mini loaves that are made using mixture of light rum, raisins and Betty Crocker® banana nut muffin quick bread mix!

Updated February 3, 2012

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

Steps

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  • 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.
 

Nutrition Facts

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.

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