1 hour 25 minutes
– 4 (400 g) overripe American 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 tablespoons sour cream or plain yogurt – 2/3 cups brown sugar – 2 large eggs – 1/3 cup walnuts – 2 1/2 tablespoons dark rum – 1 teaspoon vanilla extract
Preheat the oven to 350°F (180°C). Mash the bananas using the back of the spoon or a masher, 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, sour cream (or plain yogurt) and sugar by hand, with a wooden spoon. Beat until blended, then add the eggs one at a time. Mix well.
Stir in the mashed bananas, walnuts, dark rum and vanilla extract.
Add the flour mixture, a third at a time, stirring well with the wooden spoon after each batch. Transfer the batter into a 9x5-inch loaf tin and bake in the middle of the oven for 60 - 75 minutes.
Insert a toothpick, fine skewer or a cake tester in the center of the banana bread. It should come out clean. Leave in the tin on a rack to cool, about 30 minutes.
Slice to ten (10) pieces, serve warm.
The ultimate and super moist banana bread with rum. This moist banana bread recipe is easy, healthy, made with overripe bananas, sour cream and brown sugar!
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