Banana Loaf With Rum Food

BANANA LOAF WITH RUM

Steps:

• Preheat the oven to 180c.
• Cream the butter and sugar in a ProCook mixing bowl until soft and well incorporated then add the bananas. Add the eggs, slowly, 1 at a time and mix well. Add the mixed peel, pecans, bicarbonate of soda and rum, mix well.
• Fold in the flour then pour the mixture into a ProCook non-stick loaf tin. Bake for 45 minutes on a low shelf.

BANANA LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, stir in the mashed bananas.
• In a large bowl, sift together flour, baking powder, baking soda, salt. Blend the banana mixture into the flour mixture; stirring just to combine. Fold in the nuts.
• Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

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.

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.

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.

DATE, BANANA & RUM LOAF

Steps:

• Heat oven to 180C/fan 160C/gas 4. Line a 900g/2lb loaf tin with non-stick baking paper, using a little oil to make it stick. Put the dates into a small pan with 200ml boiling water and simmer for 5 mins. Drain the liquid into a jug, then put the dates into a food processor. Add the bananas and 100ml of the date liquid and whizz until smooth. Mix the nuts, dried fruit, polenta, spice and baking powder in a bowl, then add the date purée and rum, and stir until combined.
• Whisk the egg whites to soft peaks and fold into the cake mix. Tip into the tin (it will be quite full), then top with the remaining pecans and the banana chips and sugar, if using. Bake for 1 hr until golden and crusty and a skewer comes out clean. Cool completely before cutting into slices.

BRILLIANT BANANA LOAF

Steps:

• Heat oven to 180C/160C fan/gas 4.
• Butter a 2lb loaf tin and line the base and sides with baking parchment.
• Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.
• Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.
• Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Check the loaf at 5-min intervals by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin.
• Cool in the tin for 10 mins, then remove to a wire rack.
• Mix 50g icing sugar with 2-3 tsp water to make a runny icing.
• Drizzle the icing across the top of the cake and decorate with a handful of banana chips.

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.

HEALTHY & DELICIOUS BANANA LOAF

Steps:

• Preheat oven to 350°F.
• Mix dry ingredients.
• Mash bananas with a potato masher (if you have a fancier or better tool, go for it).
• Mix with wet ingredients. (not raisins).
• Mix wet ingredients into dry ingredients.
• Fold in raisins. Try not to mix too much.
• Pour into a 8x5 or 8x4 or 8x3 pan. Whatever you have on hand.
• Cook about 45 minutes. I think it's closer to 1 hour, but my oven is really old and doesn't cook normally.
• *Once the top is set, I usually mix about 1 tbsp honey, 2 tbsp brown sugar and cinnamon and glaze the top. You can sprinkle some oats on there too!
• Hope it turns out good for you!

HEALTHY RUM, BANANA AND DATE LOAF CAKE (FLOURLESS, FAT FREE AND

Steps:

• Heat oven to 180 degrees Celcius,160 degrees for fan oven. Line a 2lb loaf tin with non-stick baking paper. Put dates in a small saucepan with 200ml boiling water and simmer for 5 minutes Drain the liquid into a jug and put the dates in a food processor (or liquidize- I used a stick blender). Add the bananas and 100ml of the date liquid and puree. Mix the nuts, dried fruit, cornmeal, spice and baking powder in a large bowl. Add the date mixture and stir until combined.
• Whisk the egg whites to soft peaks and fold into cake mixture. Tip into the tin (it will be quite full), then top with banana chips and sprinkle with extra sugar if using. Bake for 1 hour until golden and crusty and a skewer comes out clean. If it's browning too fast, cover with foil. Cool completely before slicing.