Rum Banana Bread

by courtneyanddaniel


First of all, you must understand that I don’t like bananas unless they’re coated in a lot of sugar and cooked.  Things like banana bread, bananas foster, and, err, banana bread are OK.  Raw bananas or fake banana flavoring are never (ever) OK.  This is a recipe for people who don’t prefer bananas as well as those who aren’t banana-phobes.

Here’s what you need:

  • 1 stick butter, softened to room temperature
  • 1 cup brown sugar (light or dark)
  • 4 overripe bananas*, peeled and mashed
  • 2 TBS sour cream
  • 2 eggs
  • 1 ⅔ cups AP flour
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • ½ tsp salt
  • 1 tsp vanilla
  • 1 TBS spiced dark rum
  • 1 cup pecans (that’s pih-KAHNS) or walnuts (optional, but why not?!)

*I only buy bananas for banana bread, so I always buy near black bananas that grocery stores aren’t keen on selling, so they’ll sell them to me for half off.

  1. In a stand mixer, cream the butter and brown sugar until light and fluffy.  Add the bananas.
  2. Once thoroughly combined, add the sour cream and eggs.
  3. In a separate bowl, whisk together your dry ingredients (this’ll save you from sifting!) then add to the creamed banana mixture.
  4. Add vanilla and rum.
  5. Fold in ¾ cup of the nuts.

Turn out into a greased 8×8″ pan.  (I prefer the Baker’s Joy spray, but you can also butter/flour.)  Sprinkle the remaining ¼ cup of nuts on top.

Bake at 350ºF for 40-60 minutes, until the center is firm.  (It’s really easy to underbake banana bread!)

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