Instructions:

• Preheat the oven to 350°F. Spray a standard 9x5 inch loaf pan with nonstick baking spray and set aside.
• In the bowl of an electric mixer, cream the granulated sugar and softened butter on high speed until light and fluffy. Scrape the bowl and mix in the bananas and eggs.
• With the mixer on low, slowly add the flour, salt, baking soda, and baking powder. Scrape the bowl again and mix in the shredded coconut.
• Scoop the batter into the prepared loaf pan and bake for 45-60 minutes, or until a wooden skewer inserted into the center comes out clean.
• Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a cooling rack set over a piece of wax paper.
• *Additionally this is completely optional. But we have made it with or without the glaze. Either way it good.
• While the loaf is cooling, whisk the powdered sugar and rum together until smooth, if too thick add more rum. Of too thin add more powered sugar,