Instructions
Preheat the roaster to 350F.
In a coliseum, mix together each– purpose flour, incinerating soda pop, and swab. Set away.
In a large mixing coliseum, mix together raw sugar and melted adulation using an electric mixer. also, add eggs, one at a time. Beat after each addition.
Add mashed bananas, low– fat yogurt, dark rum, and vanilla excerpt to the wet constituents. Beat until fully combined. also, add the dry constituents. Mix on low speed until just combined.
Stir in ½ mug candied molted coconut. Do n’t overmix the batter.
Grease a 9 × 5 inch loaf visage withnon-stick cuisine spray and line with diploma paper( leave some paper hanging on two sides, it’ll help to remove the Jamaican banana chuck with rum from the loaf visage). also, transfer the banana chuck batter to the set loaf visage. Top with an fresh 1 tbsp candied molted coconut.
Singe in the preheated roaster for 60 twinkles or until ready. Check the readiness of the wettish banana chuck using a toothpick fitted in the center, if it comes out clean – the chuck isready.However, but still not ready outside, cover it with aluminum antipode, * If the banana chuck is formerly golden brown.
While the chuck is incinerating, prepare the lime glaze. In a coliseum, mix together pulverized sugar and lime juice. Set away.
Remove the banana chuck from the roaster and let it cool on a cooling rack. also, remove the chuck from the visage. Place on the cooling rack and mizzle with lime glaze. Let it cool fully.
enjoy!