Mexican Rum Raisin Banana Nut Breadpan Mexicano De Ron Pasas Banana Y Nueces Recipes

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.

WE BE JAMMIN' JAMAICAN BANANA BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 8x4 inch loaf pans.
• Beat together 2 tablespoons of softened butter and cream cheese in a large bowl until fluffy. Slowly beat in sugar until well incorporated. Add the egg and mix well. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. In a different bowl, mix together the bananas, milk, 2 tablespoons rum, lime zest, lime juice, and vanilla extract; stir well. Pour 1/3 of the flour mixture into the butter and mix well. Mix in 1/2 of the mashed bananas. Continue with another 1/3 of the flour, followed by the remaining banana mixture, and finally the remaining flour. Fold in 1/4 cup pecans and 1/4 cup coconut flakes.
• Pour the mixture into the loaf pans, and bake in the preheated oven until a toothpick inserted into the center comes out clean, about one hour. When finished, cool for 10 minutes in the pan, remove, and finish cooling on a wire rack.
• After you take the banana bread out of the oven, prepare the topping by stirring together the brown sugar, remaining butter, lime juice, and 2 teaspoons of rum in a small saucepan over medium-high heat. Bring to a simmer stirring constantly; cook until the sugar has dissolved and the mixture is smooth, about one minute. Remove from heat, and stir in 2 tablespoons pecans, and 2 tablespoons coconut. Spoon this topping over the loaves while they are still warm. The topping will harden slightly when the loaf cools.

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.

CURRIED BANANA WITH RUM RAISIN MASCARPONE

Steps:

• Melt the butter in a pan over medium low heat. Add the bananas, rum, curry, cinnamon and 2 tablespoons of honey. Cover the pan for about 10 minutes. Remove from the heat.
• Next, mix the mascarpone and whipped egg white in a large bowl. Add the remaining 2 tablespoons of honey and the rum-soaked raisins. Combine with the curried bananas, and top with pecans.

RUM AND RAISIN BANANA BREAD

Steps:

• Combine the raisins and rum in a small bowl, cover, and leave to sit and soak for at least 8 hours, preferably overnight.
• Preheat the oven to 170ºC (325ºF) and grease and line a 20 x 10 cm (8 x 4 in) loaf tin with non-stick baking paper. Be sure to leave a couple inches of overhang for easy removal.
• Sift the flour, baking soda, baking powder, salt, and cinnamon together into a bowl and set aside.
• In a large bowl, whisk together the mashed bananas and melted butter until combined. Add the coconut sugar and vanilla extract and whisk well. Crack in the egg and whisk until fully incorporated.
• Add the dry ingredients to the wet ingredients and stir together until combined.
• Tip in the rum-soaked raisins and any remaining liquid. Fold in well.
• Pour the batter into the prepared tin and bake for 45-50 minutes, or until a toothpick comes out clean.
• Leave the loaf to cool in the tin for 10 minutes, then remove to a wire rack to cool completely.
• In a small saucepan, whisk together the flour and milk over a medium-low heat until slightly thickened. It should be able to lightly coat the back of a spoon.
• Remove the mixture from the heat and whisk in the agave syrup, salt, vanilla extract, and rum.
• Strain the glaze through a metal sieve to remove any excess flour lumps. Allow to cool to room temperature and thicken slightly before pouring the glaze over the cooled banana bread.

RUM AND RAISIN BANANA SMOOTHIE

Steps:

• Blend almond milk, banana, rum, honey, raisins, and nutmeg in a blender until smooth, about 30 seconds.

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.

MEXICAN RUM RAISIN BANANA NUT BREAD/PAN MEXICANO DE RON, PASAS BANANA, Y NUECES

Steps:

• Two hours prior to making the bread open a small box of raisins the kind you pack in the kids lunch boxes, empty into the 1/4 cup of dark rum and let soak for a couple of hours. The longer the better. When ready to make the bread Preheat oven 350 degrees, Butter your loaf pans or spray with Crisco butter flavored baking and cooking spray. About one hour prior to making your bread You should have left your eggs and yogurt out so that it is room temperature. Butter can come out 1/2 hour prior to making your bread. You want it soft but not real soft.
• Cream butter with the sugar until light and fluffy. Use your mixer.
• Add eggs to butter/sugar mixture beat well until all is well incorporated.
• In a another bowl measure the flour, baking soda, cinnamon and the salt. Mix well with a spoon or wisk.
• Next combine the flour mixture into the butter mixture in four increments. Add a little and mix with the mixer then add a little more flour and continue to mix until all the flour mixture is used.
• Now add all of the mashed bananas, mix with the mixer about half a minute, then add the yogurt mix with the mixer about half a minute then add the vanilla, mix again then add the raisins rum and all into the batter and mix well with a spoon. last add the chopped nuts. Mix gently and pour into the loaf pans. Bake one hour and about 15 minutes.