Banana Rum Raisin Mini Loaves Food

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.

BANANA-RUM RAISIN MINI LOAVES

Steps:

• Reserve 2 tablespoons rum. In 1-quart saucepan, heat raisins and remaining rum to boiling over medium-high heat. Remove from heat. Cover; let stand 1 hour. Heat oven to 375°F. Spray bottoms only of foil loaf pans with cooking spray.
• In medium bowl, stir quick bread mix, raisin-rum mixture, coconut milk, oil and eggs just until moistened. Pour into pans.
• Bake 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around sides of pans to loosen loaves; remove from pans to cooling racks. Cool completely, about 1 hour. Return loaves to pans. Heat oven to 350°F. Bake coconut in a shallow pan for 5 to 7 minutes, stirring occasionally, until golden brown.
• In small bowl, mix powdered sugar and reserved 2 tablespoons rum. Drizzle over tops of loaves; sprinkle with coconut. Let stand 1 hour or until glaze is set.

RUM AND RAISIN BANANA SMOOTHIE

Steps:

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

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.

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.

RAISIN LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
• Place butter, sugar, and 1 egg in large bowl. Beat well. Beat in second egg. Stir in milk and vanilla.
• In another bowl measure in flour, baking powder, and salt. Stir in raisins. Pour all at once into batter. Stir to moisten only. Spoon into greased loaf pan.
• Bake in 350 degree F (175 degree C) oven for 1 hour or until it tests done. Cool 10 minutes. Turn out of pan. Cool on rack. Wrap to store. Allow to ripen a day or two to improve flavor. Serve buttered.

BANANA-RAISIN NUT COFFEE LOAF

Steps:

• Set oven to 350 degrees.
• Grease two 8 x 4-inch loaf pans.
• In a bowl beat melted butter with brown sugar for 2 minutes (or until no sugar granules remain).
• Add in eggs, vanilla, almond extract and the rind from 1 orange.
• Mash 2 cups bananas in 1 cup brewed coffee; add to the creamed mixture; mix to combine.
• In a small bowl mix together flour with, baking soda, baking powder, nutmeg and cinnamon; add to the creamed mixture and stir with wooden spoon until just combined (do not overmix!).
• Add in raisins and nuts; mix lightly until combined.
• Divide the mixture between the two pans.
• Bake for about 40-50 minutes or until loaves test done.

BANANA RAISIN BREAD

Steps:

• Mix dry ingredients in a mixing bowl.
• Mix wet ingredients in another bowl.
• Combine wet and dry ingredients.
• Pour in loaf pan sprayed with Pam and sprinkle with 2 tablespoons sugar.
• Bake at 350 for about an hour, until golden brown.
• Cool completely before slicing.