Rum Banana Bread
Rum Banana Bread – Turn traditional recipe into something even better with rum. This recipe yields the best and super moist banana bread ever
Rum Banana Bread
Rum Banana Bread – Turn traditional recipe into something even better with rum. This recipe yields the best and super moist banana bread ever!
Banana bread is one of those recipes that I have never stopped improving on because I just love it too much. Even though I have a few banana bread recipes on the site, I am constantly trying out new variations to perfect it. And I might have found the holy grail with this Rum Banana Bread.
Rum adds just a tint of flavor in this super moist and amazing banana bread, and it lingers in the palate. So good!
Rum Banana Bread Recipe
Makes 8-10 slices | Prep Time: 10 Minutes | Bake Time: 60-75 Minutes
4 ripe bananas, mashed
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup melted butter
2/3 cup brown sugar
2 large eggs
1/3 cup walnuts
2 1/2 tablespoons dark rum
1 teaspoon vanilla
Preheat the oven to 350F. Mash the bananas using the back of the spoon, until mushy.
Put the flour, baking powder, baking soda and salt in a medium-sized bowl and, using your hands or a wooden spoon, combine well. In a large bowl, mix the melted butter, sugar and beat until blended, beat in the eggs one at a time, then the mashed bananas. Then, with your wooden spoon, stir in the walnuts, dark rum and vanilla extract. Add the flour mixture, a third at a time, stirring well after each batch. Scrape into a loaf tin and bake in the middle of the oven for 1-1 1/4 hours. When it’s ready, an inserted toothpick or fine skewer should come out clean. Leave in the tin on a rack to cool, and eat thickly or thinly sliced, as you prefer.
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