Coconut Banana Bread

Instructions

1. Preheat the oven to 350 degrees F.  Spray two 9x5-inch loaf pans with nonstick spray, then line with parchment paper that comes up the two longer sides of the loaf pans.  Spray the parchment paper too.
2. On a baking sheet, arrange the coconut in an even layer.  Toast it in the oven for 2 to 3 minutes, shaking the pan occasionally.  Be sure to keep an eye on your coconut because it can burn quickly.  Remove from the oven and set aside.
3. Place the rum in a small saucepan and set over medium heat.  Bring to a simmer then toss in the coconut flakes and turn off the heat.  Cover the pot and set aside.
4. In a medium mixing bowl, sift together the flour, baking soda, allspice and salt.  In a large mixing bowl, mash the bananas with the vanilla, using the back of a fork, leaving the mixture slightly chunky.  Stir in the eggs, coconut oil and brown sugar.  Add the dry ingredients to the banana mixture, then add the coconut and rum.  Stir until just combined.  Gently fold in the nuts.
5. Divide the mixture between the prepared pans and bake for about 45 minutes until a cake tester or wooden skewer comes out clean.  Set the pan on a wire rack, and turn out the loaf onto a rack when the pan is cool enough to handle.  The bread will keep in the freezer wrapped tightly in plastic wrap for up to 1 month.