I love banana bread, unless it has nuts in it.  I do not agree with the concept of putting hard bits of walnuts, pecans, etc. into soft baked goods.  That is a major food texture faux pas in my book.  There is nothing worse than slicing into a loaf of banana bread and finding it filled with squirrel food, or biting into a piece of delectable looking carrot cake only to have your teeth come crunching down on a stinking walnut.  It’s just wrong.

I am, however, not averse to adding other things to a nice banana loaf – chocolate chips, blueberries, and most recently coconut.  Last week I had some bananas about to go bad and a half used can of coconut milk lurking around in my refrigerator so I turned to Pinterest (my favorite recipe finder these days) in search of a recipe for coconut banana bread.  After looking through a few, I found a recipe that seemed pretty simple and didn’t require a trip to the grocery store for ingredients.  I whipped it up and in about two hours was enjoying the tropical fruits of my labor.

The bread was really good and I found myself thinking, as I often do, How can I add some booze to this?  I decided that the next time I made the bread, I would top it off with a glaze made from my new favorite – Malibu Sundae. Banana, coconut, chocolate, yes!  Since I can be a tad impatient, I made another loaf today.

I’m trying not to eat it all before tomorrow.  The bread on its own is delicious (check out the recipe over at Fat Girl Trapped in a  Skinny Body) , but not overly sweet.  The addition of the rum glaze adds a perfect kick of boozy sweetness and it couldn’t be simpler to make!

Malibu Sundae Rum Glaze

1 cup confectioners sugar
2 tablespoons Malibu Sundae

Mix the confectioners sugar and rum in a bowl until smooth, then pour over whatever it is you want to glaze!  Let sit until the glaze has hardened, then have a slice…or two, but not three.  Definitely not three.  Cause that would just be too much.  Right?