Banana bread is a favourite baked treat in many homes and an excellent way to use up old bananas that are no longer suitable for eating out of hand. Adding a bit of rum complements the bananas and helps keep the bread moist.
Bananas + Rum
Bananas and rum are flavours that people associate with the Caribbean. Bananas grow in many rum-producing nations such as Dominican Republic and Jamaica although they are not major banana exporters. Many classic desserts pair bananas with rum, including the famous Bananas Foster dessert from New Orleans. Invented in 1951 by chef Paul Blange at Brennan’s restaurant, Bananas Foster has become an iconic New Orleans dessert and versions are served at restaurants throughout the city and around the world. Containing bananas, rum, banana liqueur, brown sugar and spices, the dessert is a delicious showcase for bananas and rum.
Choosing Ripe Bananas
The secret to moist banana bread is to use bananas that are very brown and soft. If the bananas are not ripe enough they will be difficult to incorporate fully into the batter. Some grocery stores will sell overripe bananas at a very reasonable price (or even give them away) so ask the produce manager if they have any available. Otherwise, allow under ripe bananas to ripen on the counter for about week until they are quite brown and soft. However, do not let them get moldy.
Banana Rum Bread
Makes one standard loaf
- 2 large or 3 small old bananas (very soft and brown)
- 6 Tablespoons softened unsalted butter
- ½ cup granulated (white) sugar
- ¼ cup brown sugar
- 2 eggs
- 3 Tablespoons amber or dark rum
- 1 teaspoon vanilla extract
- 1-1/2 cups flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1/3 cup chopped walnuts
- Butter, oil or cooking spray to grease loaf pan
Topping:
- 1 Tablespoon brown sugar
- ¼ cup chopped walnuts
Directions:
- Preheat oven to 375 degrees Fahrenheit. Grease a standard sized loaf pan and set aside.
- To make topping: in a small bowl, combine brown sugar and chopped walnuts. Set aside.
- In a large mixing bowl, add butter, white sugar and brown sugar. With a hand mixer or stand mixer, cream butter and sugars until the mixture is smooth and creamy. Stop beaters to clean with a spatula periodically as necessary.
- Add eggs to butter/sugar mixture and continue beating until the eggs are incorporated. Add the bananas and beat thoroughly. Mix in the vanilla and rum.
- In a separate large bowl, combine flour, baking soda, baking powder, salt and walnuts and stir together.
- Fold wet ingredients into the dry mixture and stir until just combined. Pour into greased loaf pan and sprinkle topping evenly over batter. Bake for about 40 to 45 minutes or until a knife inserted in the middle comes out clean. Let cool and cut into slices to serve.
Trish Coleman - Trish grew up in a small town in New Brunswick, Canada and her family ate fresh home cooked meals every night. Her family grew most of ...
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