Brown Butter Rum Banana Bread Recipes

BROWNED BUTTER BANANA BREAD

Steps:

• Melt butter in a small saucepan over medium heat; bring to a low simmer and cook, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Set aside to cool to room temperature, about 15 minutes. Measure 1/3 cup of browned butter; reserve remaining browned butter for another use.
• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mash bananas in a large bowl; stir in brown sugar, white sugar, egg, vanilla extract, and 1/3 cup brown butter.
• Whisk flour, baking soda, cinnamon, and nutmeg together in a bowl. Fold flour mixture into banana mixture just until all ingredients are moistened; pour into prepared pan.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 45 minutes.

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 GLAZED BANANA BREAD

Steps:

• Preheat the oven to 350 degrees. Spray a 9 x 5 x 3 loaf pan with cooking spray and set aside.
• Cream the butter and both sugars together in a large bowl until light and fluffy. Add the eggs, mashed bananas and vanilla extract to the bowl and mix until combined.
• In a separate bowl, mix together the flour, baking soda, baking powder and salt.
• Add half of the flour mixture to the batter and mix until combined. Add the other half of the flour mixture and mix until all the flour is combined into the batter.
• Pour the batter into the prepared loaf pan and bake for 55-60 minutes until a toothpick inserted into the center comes out clean. Let cool for a few minutes and then remove the pan and place on a baking rack to cool.
• To make the glaze, whisk the powdered sugar and rum together in a small bowl. Pour over the slightly cooled banana bread. Let the glaze set for 15 minutes, slice and serve.

BROWN BUTTER RUM BANANA BREAD

Steps:

• Preheat oven to 350 degrees F. Prepare a 9 X 5-inch bread pan by spraying it on the bottom and less than halfway up on the sides with cooking spray or by greasing it with butter.
• In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt and nutmeg.
• In a medium bowl, lightly beat the eggs. Mix in the banana and sugar.
• In a medium skillet over medium heat, melt the butter. Once the butter is melted add the rum to the pan. Continue to cook while stirring constantly. Remove from heat when you see golden bits of butter in the bottom of the pan. Butter / rum will continue to cook slightly once removed, so you don't want it to become too dark while on the stove. You could end up with burnt butter and burnt butter doesn't taste good in anything. The alcohol in the rum will burn off and you will see the butter foam as it cooks. Just continue to gently stir and stay focused on making sure the butter becomes golden to slightly amber in color. This will probably take 5 - 7 minutes. Lower the heat if you feel it is cooking too fast.
• Add butter / rum mixture to banana mixture and thoroughly incorporate.
• Add banana mixture all at once to dry ingredients and stir until just mixed. Don't worry, there will probably be some lumps. No biggie.
• Bake for 55 - 60 minutes or until a toothpick inserted into the middle comes out clean.
• If desired, cover loaf with some tin foil in the last 15 minutes of baking should it begin to darken too much.
• Remove from oven and place pan on wire rack to cool for 15 minutes.
• Remove the bread from pan and allow to cool completely on the rack.
• The bread slices best once it has been wrapped in plastic wrap and left to sit overnight.

RUM-COCONUT BANANA BREAD

Steps:

• 1. Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan.2. In a medium bowl, combine flour, baking soda, cinnamon, and salt. In a large bowl, with an electric hand mixer, cream together the butter and brown sugar until light and fluffy; about 2 minutes. Add in the eggs, vanilla, rum, and bananas mixing until fully incorporated.3. Using a rubber spatula or wooden spoon, add the flour mixture into the banana mixture, stirring until just incorporated. Fold in coconut flakes. Pour batter into prepared loaf pan.4. Bake in preheated oven for 60 to 65 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, and then turn out onto a wire rack.

BANANA RUM BREAD

Steps:

• 1. preheat oven to 350. grease a 9x5 inch loaf pan.
• 2. in a large mixing bowl, cream together the butter and sugar until light and fluffy.
• 3. beat in the eggs one at a time, mixing between additions.
• 4. beat in the vanilla extract and mashed bananas until fully incorporated. mix in the flours, baking soda, baking powder and salt. stir in the rum.
• 5. transfer batter to prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
• 6. cool loaf in pan for 10 minutes before removing and transferring to a cooling rack to cool completely.

BROWN BUTTER BANANA BREAD WITH RUM AND COCONUT

Steps:

• Place a rack in the center of the oven and preheat to 350 degrees F. Grease and flour a 9×5-inch loaf pan and set aside. Melt butter in a saucepan over medium heat. Butter will begin to foam and crackle as it melts. When the crackling subsides, the butter will begin to brown. Swirl the pan as the butter cooks. When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl. Taking the butter out of the hot saucepan will stop the butter from overcooking and burning. Set aside to cool. In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon. In a medium bowl, whisk together eggs, vanilla extract, and yogurt or buttermilk. Whisk in the mashed bananas. When butter has cooled, whisk in the browned butter. Add the wet ingredients, all at once to the dry ingredients. Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour. Fold in the toasted coconut. Fold together ingredients, but try not to over stir. Spoon batter into prepared pan and top with untoasted coconut. Bake for 50 minutes to 1 hour, or until a skewer inserted into the center of the loaf comes out clean. Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely. Brush with a bit of rum as it cools. Bread will last 4 days, well wrapped at room temperature. This loaf also freezes well.