Saturday, July 28, 2012

Rum Banana Bread

This week's new recipe, rum banana bread, is just a tweak of a common food.  Ashlea suggested the recipe after she made it, and since I have some rum left over from making Bananas Foster, I thought I'd try it.  Ashlea was right. . .this bread is delicious!  It has just a hint of rum, and the sour cream makes the loaf very moist.  

1/2 cup butter, softened
1 1/3 cups sugar
2 eggs
3 teaspoons rum
1/4 cup sour cream
1/2 teaspoon almond extract
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup mashed banana (approximately 4)

Directions:  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 or longer, depending on size of loaf pan.
Hint:  Toasted banana bread with butter is amazing. . .even without the rum. ;)  Try it sometime!

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