The banana bread has a little dark rum in it, but the rum glaze on top of the bread seeps into it to give it such a great flavor. I couldn't help but be reminded of rum cake when I took my first bite.
Here is the recipe (Cooking Light):
Ingredients:
- 1 1/2 c. mashed ripe banana
- 1 cup packed brown sugar, divided
- 6 tbsp. butter, melted and divided
- 1/4 c dark rum
- 1/3 c. plain fat free yogurt (I used Fage Greek yogurt)
- 2 large eggs
- 1 1/2 c. all-purpose flour
- 1/4 c. ground flaxseed
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon allspice (Didn't have this on hand)
- 1/3 c. powdered sugar
Preheat oven to 350 degrees.
Mix together banana, 1/2 cup brown sugar, 5 tbsp. melted butter, and 3 tbsp. rum in a skillet. Cook the mixture over medium until it begins to bubble. Remove from heat and cool. Mix this mixture in a bowl along with remaining 1/2 cup brown sugar, and eggs. Beat at medium speed.
Combine all the dry ingredients remaining (except for powdered sugar). Gradually add this mixture to the banana mixture, then pour into a greased 9x5 loaf pan. Bake for approximately 1 hour, or until a toothpick comes out clean. Let the bread cool for 10 minutes in the pan, then remove from the pan and cool on wire rack. While the bread is cooling in the pan, mix together remaining melted butter, rum and the powdered sugar. Pour this delicious mixture over the warm bread and try to resist digging in right away.
No comments:
Post a Comment