So today is a yucky cold day and I just can’t seem to get fired up about going out and running all my errands so instead I am staying home and cooking. Actually these are my favorite days. The house is quiet and I have the fire going in my office with music playing and my most dedicated taste tester next to me.
Banana Nut Rum Bread
A delicious twist on a traditoanl banana nut bread
- 4 medium very ripe bananas
- 3 Tablespoons room temperature unsalted butter
- 2 large egg
- 1 Tablespoon vanilla extract
- 4 Tablespoons Rum (I use Meyers Dark Rum)
- 1 cup sugar
- 2 cups All Purpose flour
- 1/2 teaspoon Kosher salt
- 1 teaspoon baking soda
- 1 cup nuts (I like walnuts, but you can use pecans), chopped
Preheat oven to 350 degrees
In a large bowl, mash bananas and butter with a fork
Add the eggs, vanilla, rum and sugar. Stir to combine.
Slowly add flour, salt and baking soda into the bowl with the banana mixture.
Stir to combine, but do not over mix.
Fold in nuts
Pour mixture into a greased loaf pan. Bake for 1 hour
At the one hour mark use a toothpick and test the doneness. If you insert the toothpick into the middle of the loaf and it comes out clean then it is done. If it comes out with batter on it continue baking another 15 minutes.
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