Banana Rum Raisin Mini Loaves Recipes

BANANA-RUM RAISIN MINI LOAVES

Steps:

• Reserve 2 tablespoons rum. In 1-quart saucepan, heat raisins and remaining rum to boiling over medium-high heat. Remove from heat. Cover; let stand 1 hour. Heat oven to 375°F. Spray bottoms only of foil loaf pans with cooking spray.
• In medium bowl, stir quick bread mix, raisin-rum mixture, coconut milk, oil and eggs just until moistened. Pour into pans.
• Bake 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around sides of pans to loosen loaves; remove from pans to cooling racks. Cool completely, about 1 hour. Return loaves to pans. Heat oven to 350°F. Bake coconut in a shallow pan for 5 to 7 minutes, stirring occasionally, until golden brown.
• In small bowl, mix powdered sugar and reserved 2 tablespoons rum. Drizzle over tops of loaves; sprinkle with coconut. Let stand 1 hour or until glaze is set.

MINI BANANA BREADS

Steps:

• Heat oven to 350°F. Grease bottoms only of 10 (4 1/2x2 1/2x1 1/2-inch) mini loaf pans with shortening or cooking spray.
• In large bowl, mix sugar and butter with spoon. Stir in eggs until well blended. Add bananas, buttermilk and vanilla; beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Divide batter evenly among pans, filling each with about 1/2 cup batter.
• Bake 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 2 hours. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

SUPER MOIST RUM & RAISIN BANANA BREAD

Steps:

• In a small saucepan, place the sultanas (or raisins) and add the dark rum (or bourbon). Bring to a boil over medium heat.
• Remove the saucepan from heat, cover with its lid. Let it sit for at least an hour, or until almost all the rum (or bourbon) has been absorbed into the sultanas (or raisins). Drain the excess liquor.
• Pre-heat the oven to 170 deg C (or 325 deg F). Grease and line a loaf tin (23 x 13 x 7 cm / 9 x 5 x 3 inches) with baking paper.
• Place the flour, baking powder, bicarbonate of soda and salt in a mixing bowl. Mix together well till thoroughly combined with a wooden spoon or using your hands.
• In a mixer bowl, place the melted butter and sugar and beat until blended. Beat in the eggs, one at a time, then the mashed bananas. Then, with a wooden spoon, stir in the pecans (or walnuts), drained sultanas (or raisins) and vanilla extract. Stir in the flour mixture, a third at a time, combining well after each third.
• Pour out into prepared tin . Bake in the middle of the oven for 1 to 1 1/4 hours. At the end of 1 hour, test with a metal or bamboo skewer inserted into the centre of the loaf. If the skewer comes out with wet dough, continue to bake for another 5 minutes, and test again. Repeat every 5 minutes until skewer comes out somewhat clean of sticky batter. Leave in the tin on a rack to cool. Slice thickly or thinly as desired, and serve warm.

CHOCOLATE-BANANA MINI LOAVES

Steps:

• Preheat the oven to 350 degrees F. Spray two 6-by-3-inch miniature loaf pans with cooking spray; set aside.
• Place the banana chips in a large zip-top plastic bag. Press out the air and seal. Using a rolling pin, roll over the chips until crushed.
• Whisk the muffin mix and cocoa in a large bowl. Add the chocolate milk, oil and eggs, stirring until smooth. Stir in the crushed banana chips and chocolate chips. Divide the batter evenly between the pans.
• Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans on a rack for 20 minutes.
• Meanwhile, make the glaze: Mix the confectioners' sugar, heavy cream and banana extract in a small bowl. Drizzle the glaze over the loaves and let cool completely.

MINI BANANA BREAD LOAVES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine flours, oats, baking soda, cinnamon, and salt in a medium bowl. Mash bananas into the dry ingredients.
• Combine sugars and margarine in a large bowl; beat with an electric mixer until creamy. Mix in milk and vanilla extract. Add the flour mixture and raisins; mix well. Pour batter into 4 mini silicone loaf pans. Place loaf pans on a baking sheet.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

CHERRY BANANA MINI LOAVES

Steps:

• In a bowl, cream butter and sugar. Add eggs and banana; mix well. Combine flour and baking soda; gradually add to the creamed mixture. Fold in the nuts, chips and cherries. , Transfer to four greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 32-37 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

MINI BANANA LOAVES

Steps:

• Preheat oven to 350.
• Sift together flour, baking powder, & salt. Set aside.
• Beat shortening until creamy, then add sugar & eggs. Beat until blended, then add bananas & blend again. Add flour mixture & nuts (if wanted) & blend well.
• Fill mini loaf pans about 3/4 full. Bake 1 hour.

BANANA-WALNUT MINI LOAVES

Steps:

• 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 bananas. , Combine the flour, cardamom, baking soda, cinnamon and nutmeg; gradually add to banana mixture just until moistened. Fold in walnuts. , Pour into six greased 4-1/2x2-1/2x1-1/2-in. loaf pans. Bake at 350° for 22-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a small bowl, combine the spread ingredients. Serve with bread. Refrigerate leftovers.