Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mash the Bananas:
In a large mixing bowl, peel and mash the ripe bananas using a fork or potato masher. You want them to be smooth but with some small lumps for texture.
3. Mix Wet Ingredients:
Add the melted butter to the mashed bananas and stir to combine.
Mix in the brown sugar, eggs, vanilla extract, and dark rum (if using). Stir until everything is smooth and well combined.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
5. Add Dry Ingredients to Wet:
Gradually add the dry ingredients into the banana mixture, stirring just until combined. Be careful not to overmix, as this can result in a dense loaf.
6. Add Coconut and Nuts (Optional):
If you’re adding shredded coconut and chopped nuts, fold them into the batter now.
7. Bake:
Pour the batter into your prepared loaf pan and spread it out evenly.
Bake in the preheated oven for 60-70 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
If the top starts to brown too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
8. Cool:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the banana bread to a wire rack to cool completely.
9. Serve:
Slice and enjoy the banana bread on its own or with a little butter for extra richness. It also pairs wonderfully with a cup of coffee or tea!
