RUM BANANA BREAD
A delicious banana bread with just a hint of rum. The sour cream makes this loaf so moist! This usually gets eaten right away!
Provided by ScrappieDoo
Categories Breads
Time 1h10m
Yield 1 loaf, 10-12 serving(s)
Number Of Ingredients 10
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.
MOIST BANANA BREAD (RUM BANANA BREAD)
The ultimate and super moist banana bread with rum. This moist banana bread recipe is easy, healthy, made with overripe bananas, sour cream and brown sugar!
Provided by Rasa Malaysia
Categories Baking Recipes
Time 1h25m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 307 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 371 milligrams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
BANANA RUM CAKE
Use this recipe, dark rum, mashed bananas, and yellow cake mix to easily make a moist and flavorful cake.
Provided by LMDINCO
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
- In a large bowl, combine cake mix, baking soda, rum, water, eggs, bananas and nuts. Bring together, then beat on medium speed 2 to 4 minutes.
- Divide into prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely.
- For the frosting: Combine 1/3 cup butter or margarine with the confectioners sugar. Blend thoroughly. Stir in vanilla and 2 tablespoons rum. Beat until smooth.
Nutrition Facts : Calories 218.8 calories, Carbohydrate 34.2 g, Cholesterol 22.7 mg, Fat 6.7 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 2.2 g, Sodium 179.2 mg, Sugar 25.3 g
WE BE JAMMIN' JAMAICAN BANANA BREAD
Delicious and exotic twist on the common and bland banana bread. So good you will never bake another run-of-the-mill banana bread! Serve and watch the happy faces!
Provided by B. Painter
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 2h45m
Yield 24
Number Of Ingredients 22
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.
Nutrition Facts : Calories 130.9 calories, Carbohydrate 22 g, Cholesterol 12.9 mg, Fat 3.8 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 1.7 g, Sodium 92 mg, Sugar 12.5 g
BANANA NUT BREAD WITH RUM
This is a recipe that was given to me when I worked at Baptist Hospital in Knoxville, Tn. The bananas are soaked for 2-3 days in white rum.
Provided by Jacqueline in KY
Categories Quick Breads
Time P2DT1h
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 540.2, Fat 24.4, SaturatedFat 3.6, Cholesterol 53.7, Sodium 461.6, Carbohydrate 67.1, Fiber 3.9, Sugar 33.2, Protein 8.6
BANANA AND NUT BREAD
This banana nut bread smells heavenly in the oven and comes out moist and chock-full of flavor and crunchy nuts.
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. 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 milk and vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with bananas, beating well after each addition. Fold in pecans., Transfer to a greased 9x5-in. loaf pan. Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. Freeze option: Securely wrap cooled loaf in plastic wrap and foil, then freeze. To use, thaw at room temperature.
Nutrition Facts : Calories 239 calories, Fat 10g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 209mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
BANANA BREAD PUDDING WITH RUM SAUCE
Categories Rum Fruit Dessert Bake Kwanzaa Raisin Banana Pecan Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 17
Steps:
- FOR BANANA BREAD PUDDING:
- Combine raisins and 2 tablespoons rum in a small bowl. Let stand 20 minutes.
- Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bananas and 2 tablespoons sugar and cook until bananas are tender, about 2 minutes per side. Remove from heat. Combine whipping cream, eggs, vanilla extract and remaining 1/4 cup rum and 3 tablespoons sugar in a medium bowl and whisk to blend.
- Preheat oven to 350°F. Butter 9X5X3-inch loaf pan. Arrange 1/3 of bread strips crosswise in bottom of prepared pan. Arrange 6 banana pieces atop bread. Sprinkle with half of raisins and half of pecans. Arrange 1/3 of bread strips crosswise atop bananas. Pour half of egg mixture over. Arrange remaining banana pieces atop bread. Sprinkle with remaining raisins and pecans. Arrange remaining bread strips crosswise atop bananas. Pour remaining egg mixture over. Press gently on top layer to compact. Let stand 15 minutes.
- Bake bread pudding until puffed and golden and knife inserted into center comes out clean, about 45 minutes. Transfer to rack and cool slightly.
- Cut bread pudding into slices. Arrange on plates; drizzle with warm Rum Sauce and serve.
- MAKE RUM SAUCE (Makes about 1 cup):
- Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar and salt. Bring to boil, stirring until sugar dissolves. Remove from heat. Stir in rum. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, stirring constantly.)
BANANA BREAD WITH COCONUT RUM
Moist and delicious, this banana bread is unlike all the others. Everyone will wonder what your secret ingredient is !!
Provided by Chef Dee
Categories Quick Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Beat the margarine and brown sugar together until fluffy.
- Add the egg, beating until smooth.
- Stir in the mashed bananas and rum.
- In a large mixing bowl, stir the flour, salt and baking soda together.
- Gradually stir the egg mixture into the dry ingredients, stirring until the batter is moistened and blended.
- Spray a loaf pan with cooking spray.
- Spoon the batter into the loaf pan, spreading the top until smooth.
- Bake at 350 for one hour.
- Place loaf pan on cooling rack for 10 min's then remove loaf and continue to cool to room temperature.
- Banana bread is always better the day after it is made.
- Store in a loose plastic bag, loaves do not like to be in sealed bags.
Nutrition Facts : Calories 2544.2, Fat 54, SaturatedFat 10.2, Cholesterol 211.5, Sodium 3117.5, Carbohydrate 486.6, Fiber 15.9, Sugar 256, Protein 36.5
TOFFEE- BANANA RUM BREAD
Yum, Yum, Yum, Yum! My kids don't like the rum flavoring so I have omited it for them, but when I make it for myself or others, I will leave it in. The amount of toffee pieces is equal to an 8 ounce package of toffee pieces. Found this on the Hershey's website some time ago when I was trying to find a recipe for banana bread.
Provided by TheGrumpyChef
Categories Breads
Time 50m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Grease and flour two 8 1/2x4 1/2x1/2 inch baking pans.
- In large bowl, stir together flour, sugar, baking powder and salt. Add milk,oil, rum, egg and banana; stir with spoon until well blended. Stir in nuts.
- Spread 1 1/4 cup batter into bottom of each prepared pan. Top each batter with 1/2 cup toffee bits. Gently spread about 1 cup remaining batter into each pan. Sprinkle remaning bits over batter.
- Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean. (Bread will have slight sink in center.).
- Remove from oven to wire rack. With knife, loosen bread from sides of pan. Cool 10 minutes; remove from pans. Cool completely.
Nutrition Facts : Calories 223.8, Fat 8.7, SaturatedFat 1.4, Cholesterol 13, Sodium 291.8, Carbohydrate 32.4, Fiber 1.5, Sugar 14.1, Protein 4.3
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