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.
I always love the idea of alcohol in food, example: white wine in Italian cooking, sake and mirin in Japanese recipes, and Shaoxing rice wine in Chinese cuisine. Alcohol makes everything better and there is no exception in baking.
Rum adds just a tint of flavor in this super moist and amazing banana bread, and it lingers in the palate. So good!
My baking assistant Kendoll is an expert and we both agreed that this is the go-to recipe for banana bread from now on. The end result, as you can see from the pictures above, is moist and absolutely delicious. I stored the banana bread in a Ziploc bag in the refrigerator for days and it was still moist. Try this recipe, with or without rum, I can guarantee that you will love it.
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