Banana Bread With Coconut Rum - cooking recipe

Ingredients

1/4 cup margarine, softened
1 cup brown sugar
1 egg, slighty beaten
3 bananas, mashed
1 teaspoon coconut rum
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda

Preparation

Beat the margarine and brown sugar together until fluffy.
Add the egg, beating until smooth.
Stir in the mashed bananas and rum.
In a large mixing bowl, stir the flour, salt and baking soda together.
Gradually stir the egg mixture into the dry ingredients, stirring until the batter is moistened and blended.
Spray a loaf pan with cooking spray.
Spoon the batter into the loaf pan, spreading the top until smooth.
Bake at 350 for one hour.
Place loaf pan on cooling rack for 10 min's then remove loaf and continue to cool to room temperature.
Banana bread is always better the day after it is made.
Store in a loose plastic bag, loaves do not like to be in sealed bags.