Banana Nut Bread With Rum Recipes

MOIST BANANA BREAD (RUM BANANA BREAD)

Steps:

• 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.

RUM BANANA BREAD

Steps:

• Preheat oven to 350°F.
• Cream butter and sugar until fluffy.
• Add eggs and beat until light.
• Add rum, sour cream and almond extract.
• Mix in mashed bananas.
• Combine flour, baking soda and salt in separate bowl.
• Pour wet mixture into dry mixture and combine.
• Bake for 1 hour depending on size of loaf pan.

BANANA AND NUT BREAD

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with bananas, beating well after each addition. Fold in pecans., Transfer to a greased 9x5-in. loaf pan. Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. Freeze option: Securely wrap cooled loaf in plastic wrap and foil, then freeze. To use, thaw at room temperature.

BANANA NUT BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together shortening and sugar. Add eggs one at a time, beating well after each addition. Mix in bananas, buttermilk, and vanilla. Mix in flour, baking powder, and soda. Stir in nuts if desired. Pour batter into two greased 9x5 inch pans.
• Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.

BANANA NUT BREAD WITH RUM

Steps:

• Mash bananas and pour enough rum over top of them to cover and let set 2-3 days. (Rum amount above is a "guestimation" because I just cover the bananas with it.)
• Mix sugar and vegetable oil.
• Add eggs and banana mixture and beat.
• Add remaining ingredients, mix.
• Bake at 350 degrees F. for 1 hour in a loaf pan.

BOOZY BANANA BREAD WITH SPICED RUM

Steps:

• Heat oven to 350 degrees and grease bottom of a bread loaf pan
• Mix sugar and butter until well blended in a large mixing bowl, stir in eggs and blend well
• Add bananas, rum and water, and mix until well blended
• Stir in flour, baking soda, salt, and baking powder until just moistened, fold in pecans
• Pour into the loaf pan and bake for 50-60 minutes until a toothpick inserted in center comes out clean
• Let cool for 5 minutes, remove from pans and cool on wire racks prior to slicing.

BANANA NUT RUM BREAD

Steps:

• 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.

BANANA BREAD PUDDING WITH RUM SAUCE

Steps:

• FOR BANANA BREAD PUDDING:
• Combine raisins and 2 tablespoons rum in a small bowl. Let stand 20 minutes.
• Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bananas and 2 tablespoons sugar and cook until bananas are tender, about 2 minutes per side. Remove from heat. Combine whipping cream, eggs, vanilla extract and remaining 1/4 cup rum and 3 tablespoons sugar in a medium bowl and whisk to blend.
• Preheat oven to 350°F. Butter 9X5X3-inch loaf pan. Arrange 1/3 of bread strips crosswise in bottom of prepared pan. Arrange 6 banana pieces atop bread. Sprinkle with half of raisins and half of pecans. Arrange 1/3 of bread strips crosswise atop bananas. Pour half of egg mixture over. Arrange remaining banana pieces atop bread. Sprinkle with remaining raisins and pecans. Arrange remaining bread strips crosswise atop bananas. Pour remaining egg mixture over. Press gently on top layer to compact. Let stand 15 minutes.
• Bake bread pudding until puffed and golden and knife inserted into center comes out clean, about 45 minutes. Transfer to rack and cool slightly.
• Cut bread pudding into slices. Arrange on plates; drizzle with warm Rum Sauce and serve.
• MAKE RUM SAUCE (Makes about 1 cup):
• Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar and salt. Bring to boil, stirring until sugar dissolves. Remove from heat. Stir in rum. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, stirring constantly.)