Coco Loco Banana Daiquiri Bread

Description
A moist, luscious banana bread with a touch of coconutty Malibu rum and a sprinkling of shredded coconut within! The original recipe is from the Sugar In The Raw website, but I changed it to add the Malibu rum, shredded coconut and allspice. As always, be sure that the bananas are REALLY ripe - the skins almost need to be black - and do not overmix the batter.



Ingredients

 * 1 1/4 cups sugar in the raw raw sugar
 * 1/4 cup butter, melted
 * 1/2 cup milk
 * 2 eggs, beaten
 * 1 tablespoon Cointreau liqueur
 * 3 tablespoons Malibu rum
 * 2 cups mashed overripe bananas (about 4)
 * 2 1/4 cups flour
 * 1/2 teaspoon baking powder
 * 1/2 teaspoon baking soda
 * 1/4 teaspoon ground cinnamon
 * 1/4 teaspoon ground allspice
 * 1/2 teaspoon salt
 * 1/2 cup shredded coconut

Directions

 * Preheat oven to 350 degrees F.
 * Grease and flour a 9x5x3 loaf pan (not necessary for non-stick).
 * In a large bowl, thoroughly combine raw sugar and melted butter.
 * Add milk, eggs, liquors, and bananas.
 * In a separate large bowl, combine dry ingredients.
 * Add this to butter-banana mixture.
 * Combine until JUST mixed- do not over mix.
 * Pour batter into prepared loaf pan and bake at least 1 hour (more like 1 hour, 15 to 30 minutes) or until pick inserted in center comes out clean.
 * Cool 25 to 30 minutes in pan.