Toasted-Coconut Rum Banana Bread

1. Preheat the oven to 350 F. Greasei and flour 9 1/2 x 5 1/2 inch loaf pan or three 5 3/4 x 3 1/2-inch loaf pans.
2. In a large mixing bowl, cream the butter and sugar.
3. Beat in eggs, rum, and almond extract.
4. In another bowl, stir the flour, baking powder, soda, and salt together, then add to the creamed mixture.
5. Blend in the banana and coconut.
6. Turn into prepared pan or pans.
7. Bakei 55 to 60 minutes for the large loaf , or 45 to 55 minutes for the smaller loaves, or until they test done.
8. Cool in the pan 5 minutes, then turn onto a rack.
9. Recipe By : -----.