Banana-Rum Raisin Mini Loaves

 Enjoy these tasty mini loaves that are made using mixture of light rum, raisins and Betty Crocker® banana nut muffin quick bread mix!



Ingredients

  • 2/3
    cup light rum
  • 1/2
    cup golden raisins
  • 4
    (5x3-inch) foil loaf pans
  • 1
    box (15.5 oz) Betty Crocker™ banana nut muffin quick bread mix
  • 1/2
    cup canned coconut milk (not cream of coconut)
  • 3
    tablespoons vegetable oil
  • 2
    eggs
  • 3
    tablespoons flaked coconut
  • 2/3
    cup powdered sugar

Steps


1 Reserve 2 tablespoons rum. In 1-quart saucepan, heat raisins and remaining rum to boiling over medium-high heat. Remove from heat. Cover; let stand 1 hour. Heat oven to 375°F. Spray bottoms only of foil loaf pans with cooking spray.

2 In medium bowl, stir quick bread mix, raisin-rum mixture, coconut milk, oil and eggs just until moistened. Pour into pans.

3 Bake 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around sides of pans to loosen loaves; remove from pans to cooling racks. Cool completely, about 1 hour. Return loaves to pans. Heat oven to 350°F. Bake coconut in a shallow pan for 5 to 7 minutes, stirring occasionally, until golden brown.

4 In small bowl, mix powdered sugar and reserved 2 tablespoons rum. Drizzle over tops of loaves; sprinkle with coconut. Let stand 1 hour or until glaze is set.

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