Monday, September 20, 2010
Who doesn't like banana bread? A nice warm slice with a little butter on top is hard to beat. The base of this recipe is from a Betty Crocker cookbook from the 70's but I changed up a few quantities and added some rum so I can't take full credit for it. But, follow my instructions at the end and you'll have a moist, rich banana bread every time.
1 cup sugar
1/3 cup unsalted butter, softened
4 medium ripe bananas
1/4 cup water
1 tablespoon of dark rum
1 2/3 cup all purpose flower
2 tsp salt
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 cup chopped pecans
1/2 cup chocolate chips (Optional)
1 cup of Rum Glaze (click for recipe)
Preheat oven to 350 degrees.
Grease the bottom of an 8inch loaf pan.
Mix together sugar and butter.
Add eggs 1 at a time, mix until incorporated.
Add bananas, water and rum. Beat until blended
Add remaining ingredients except pecans and chocolate chips, stir until moist.
Fold in pecans (and chocolate chips if using)
Turn the batter into the prepared loaf pan and bake for 60-75 minutes
or until a knife inserted into the dead center comes out clean.
while still hot and in the pan, use a skewer to poke holes in in the loaf. Pour
1/4 cup at a time of the rum glaze over the loaf. Let each 1/4 cup soak in before
adding the next.
Let cool for 10 minutes, use a knife to loosen the sides and remove
from the pan. Immediately wrap in plastic wrap and let sit for at least 2 hours,
overnight if possible. Remove plastic wrap and slice.
To heat, toast it in a skillet on both sides, under a broiler or wrap in a moist
paper towel and microwave for 20 seconds or so.