This variation on my favorite banana bread recipe turned out really good! It is a nice summery treat and I love the slight rum flavor in the bread!
1/2 cup butter
1 1/2 cup sugar
2 ripe bananas, mashed
1 tsp rum extract
2 1/4 cups flour
1/3 cup coconut
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup well drained crushed pineapple
1/2 cup sour cream or plain yogurt
Cream butter and slowly add sugar until light. Add bananas, eggs, rum extract and pineapple. Blend in dry ingredients. Slowly add in sour cream or yogurt.
Pour into two small greased and sugared bread pans.
Bake at 350 for about 40 minutes or until toothpick comes out clean.
After putting into oven start making the streusel topping.
1/3 cup brown sugar
1/4 cup sugar
1 1/2 tablespoons cold butter
1/4 cup coconut
Cut butter into sugars and add coconut.
Sprinkle on top of loaves after they have baked for 10-15 minutes.
Remove to cool on wire rack when done for about 10 minutes. Remove from pans and cool completely on rack.