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Rum Raisin Banana Bread

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Rum in the morning, why not??? Mixing it with some banana and raisins and I say of course, sounds like a perfect way to start the day! Okay so this recipe is a twist on the classic banana bread. I know that everyone has their own recipe or a family one they love. A good classic banana bread is seriously a staple recipe and keep making your favorite one. 

This recipe though is when you get bored or want to jazz up your banana bread recipe. Basically once a month we all pretty much end up with a few ripe bananas. What to do with them? They are too sweet and mushy to eat, you may not be feeling a smoothie, so clearly it's time to make banana bread. 

I am the queen of always buying too many bananas and can't eat them fast enough haha! So banana bread is a big go to recipe. This recipe came about because actually I was cleaning out my pantry, which please remind me to do that more often. PLEASE! Well I saw that I had like 2 boxes of raisins and an old bottle of rum in the bar. Clearly rum raisins came to mind. Seeing the ripe bananas out of the corner of my eye in the fruit basket I preheated the oven and started baking. I was shocked with how extremely good this recipe turned out (seriously)! The hint of rum and raisins on the center of the loaf is like a nice burst of unexpected flavor that just is perfect with a banana bread. This is now going to be my new classic banana bread recipe! 

 

Recipe 

Yields 1 loaf 

Time 45-50 minutes

Ingredients:

4 Tablespoons unsalted butter - softened 

1/2 cup brown sugar 

3 large eggs 

1 teaspoon vanilla extract 

4 ripe bananas - save one for the garnish 

2 cups all-purpose flour 

1/2 teaspoon baking soda 

1.5 teaspoons baking powder 

1/2 teaspoon sea salt 

1/2 cup raisins 

1/4 cup rum 

1/4 cup raw walnuts - chopped 

1 teaspoon ground cinnamon 

Method:

1. Preheat the oven to 350 degrees. Lightly grease a loaf pan and set aside. 

2. Before beginning the banana bread batter soak the raisins in the rum. The longer the better but around 15-30 minutes. The longer you soak them the more rum flavor!!! 

3. In a bowl mash with a fork 3 of the 4 ripe bananas. Mash them well you don't want too many small banana pieces. Leave this aside. 

4. In a stand mixer with the paddle attachment cream together the softened room temperate butter and the brown sugar, about 1 minute. Then add the mashed bananas, vanilla extract, and the eggs. Turn the mixer on medium for 30 seconds and then high for 45 seconds. Mix this well and you are looking to put into the batter. 

5. In a separate bowl mix together the flour, baking powder, baking soda, and salt. With the mixer on low/medium begin to add the flour. Once a batter is formed stop the mixer. 

6. Strain the remaining rum from the rum raisins out and mix it together the with cinnamon and walnuts. Pour half of the banana bread batter into the greased loaf pan, fill the center with rum raisin mixer and top it with the remaining banana bread batter. Using a spatula carefully spread the batter evenly on top. To garnish the banana bread loaf slice the 4th ripe banana length wise and place the halves seed side up. 

7. Bake in the oven for 38-40 minutes until the center is completely cooked. Once cooked remove the pan and let it cool for 10 minutes before take the banana bread out and letting it cool completely on a cooling rack. 

Enjoy! 

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