RUM AND RAISIN BANANA BREAD
A soft, fluffy refined sugar free banana bread infused with the flavours of rum and raisin and topped with a sugar-free vanilla rum glaze.
Provided by Amanda | Naturally Sweet Kitchen
Categories Bread Quickbread
Time 1h5m
Number Of Ingredients 18
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.
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
MEXICAN RUM RAISIN BANANA NUT BREAD/PAN MEXICANO DE RON, PASAS BANANA, Y NUECES
This recipe was born when I thought I had Crema Mexicana, but to my surprise what I had was a large container of thick Greek yogurt. Well I substituted the yogurt for the crema and made my Mexican Rum Raisin Banana nut bread. It turned out delicious. My Mexican Rum Raisin Nut bread comes out super moist dense and delicious. It...
Provided by Juliann Esquivel
Categories Other Breakfast
Time 1h35m
Number Of Ingredients 13
Steps:
- 1. 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.
- 2. Cream butter with the sugar until light and fluffy. Use your mixer.
- 3. Add eggs to butter/sugar mixture beat well until all is well incorporated.
- 4. In a another bowl measure the flour, baking soda, cinnamon and the salt. Mix well with a spoon or wisk.
- 5. 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.
- 6. 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.
SUPER MOIST BANANA BREAD
This is the most moist and delicious banana bread recipe I've ever made. I gave a loaf to my neighbor and he sat down in front of the TV and ate a whole loaf in one sitting.
Provided by reddi sketti
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Mix all together.
- Grease loaf pan.
- Bake in bread loaf pan for 60 minutes.
- Remove from oven and test with toothpick. If toothpick does not come out clear, reduce heat to 300°F' and bake at additional 10 minute intervals until done.
Nutrition Facts : Calories 453.1, Fat 15.3, SaturatedFat 2.2, Cholesterol 52.9, Sodium 207.4, Carbohydrate 74.4, Fiber 1.8, Sugar 41.3, Protein 5.9
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.
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