Rum Banana Bread: Fruit & Booze
The first time I tried this bread I was intrigued. The extra step of cooking the bananas in the rum was kind of a red flag, given the fact that I like to keep my quick bread recipes…well…quick. Duh. But the obvious pairing of bananas and rum (i.e. bananas foster) sounded so blasted scrumptious I decided to go for it.
And a new traditional holiday bread was born! I mean, don’t get me wrong; regular banana bread is great. I make it every once in awhile. See? Cream Cheese Banana Bread, Banana Chocolate Chip Muffins, Earth Bread, and Banana Bran Muffins, Double Chocolate Banana Bread… Oy. But this bread is special enough to add to your holiday platter of sweets. I tell you, the flavors just makes sense. And people will look at you and say, “What IS this?” and you will just smile and continue to mingle amongst your guests, secure in the knowledge that you were smart enough to make an extra loaf and get to eat all you want for breakfast in the morning You are so smart…
And while we are on the subject of intelligence, it would be a fabulous step in the right direction if you wanted to wrap up a loaf of this in a clean, Christmas tea towel, tie it gently with a big ribbon and gift it to a friend or neighbor. Gratitude will abound and fruitcake will never be mentioned among your circle again. 🙂
One Year Ago: Sun-Dried Tomato Dip, Baked Doughnuts, Rosemary Orange Mixed Nuts, Parmesan Dip & Butternut Squash Crostini
Rum Banana Bread (Bananas Foster Bread)
Adapted from Cooking Light
Bananas with dark spots that are just starting to go soft are perfect for this or any other kind of banana bread. Don’t be tempted to use under-ripe fruit. It has little or no flavor for baking.
3 bananas, mashed
1/2 c brown sugar
5 T butter
3 T dark rum
Combine the above ingredients in a small saucepan over medium heat. Cook until the butter and sugar are melted and the whole thing just starts to bubble. Remove from heat and set aside to cool slightly. In the meantime, in a large mixing bowl, add:
1/3 c plain, low fat or fat free yogurt
1/2 c brown sugar
1 tsp rum extract
Beat till smooth and add banana mixture. Mix till smooth. Add:
1 c all purpose flour
1/2 c white whole wheat flour or whole wheat flour
1/4 c ground flax seed
3/4 tsp baking soda
pinch of salt
1/2 tsp cinnamon
1/4 tsp allspice
Mix until ingredients are just incorporated. Pour into large (about 9X5), sprayed loaf pan and bake at 350 for about an hour, or until toothpick inserted in the center comes out clean. Cool for 10 minutes and then turn out onto a cooling rack to cool completely.
Note: If desired, add 1 T of melted butter & 1 T of dark rum to 1/2 c of powdered sugar and drizzle over top of warm bread. This will make you swoon, but hang in there. Cool completely. You can also add a few drops of rum extract in place of the rum in the glaze. Just add a bit of water or milk to get it to a nice, pourable consistency.