3/4 cup granulated sugar
1/2 cup unsalted butter, softened
3 very ripe bananas (about 1 1/2 cups smashed)
2 large eggs
2 cups all purpose flour
1 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup shredded sweetened coconut
1 1/4 cups powdered sugar
1/2 cup Kahlua coffee liqueur
Preheat the stove to 350 degrees F. Shower a standard 9X5 inch portion container with nonstick heating splash. Put aside.
Place the granulated sugar and mollified margarine in the bowl of an electric blender. Beat on high to cream, until the point that the blend is light and fleecy. At that point rub the bowl and blend in the bananas and eggs. With the blender on low, gradually include the flour, salt, preparing pop, and heating powder. At that point rub the bowl again and blend in the destroyed coconut.
Scoop the player into the portion skillet. Prepare for 45-a hour, until the point when a wooden stick embedded profound into the inside tells the truth. Permit the banana bread portion to cool in the search for gold minutes. At that point flip it out onto a cooling rack set over a bit of wax paper.
While the portion is cooling in the container, whisk the powdered sugar and Kahlua together until extremely smooth. Once you’ve flipped the portion out of the skillet, jab gaps in the highest point of the portion with a wooden stick to give the Kahlua a chance to coat leak down inside. At that point pour the coating over the highest point of the portion. You can utilize the wax paper to pour the drippings back finished the portion for an additional coating covering, on the off chance that you like. Enable the coating to dry before cutting.
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