Ingredients

* 3/4 cup golden raisins
* 1/2 cup dark rum
* 3 mashed bananas, unpeeled
* 2 cups flour
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 6 tablespoons butter, softened
* 2/3 cup sugar
* 2 large eggs
* 1/2 cup unsweetened coconut milk
* 1 teaspoon vanilla extract
* 1/2 cup toasted pumpkin seeds

Method

Preheat the oven to 325 degrees. Using a cookie sheet roast the pumpkin seed to a light golden color and set aside. In a small saucepan, combine the raisins and rum. Bring to a boil over medium heat, and let stand for 1 hour. Strain the raisins and set aside; do not keep any of the left over rum. Place the bananas in a bowl and mash them. Sift the flour, baking powder, baking soda, and salt into a large bowl. Set aside. In the bowl of an electric mixer, cream the butter and sugar on medium speed for about 3 minutes. Then add i egg at a time, being sure to mix completely after each egg. In a bowl add the coconut milk and vanilla and mash banana together. Add to the sugar and butter; Alternate the mash banana mixture with the flour mixture. Mix just enough to thoroughly blend the ingredients. Fold the roasted pumpkin seeds and raisins into the batter and pour it into a lightly greased 9 by 5-inch loaf pan.Bake in the oven for 1 to 1 1/4 hours, or until a toothpick inserted in the center comes out clean. Cool on a rack.

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