A Word From The Cook
“Rum and butter make this Banana Bread mega moist on the inside and buttery crisp on the outside!”
1 1/2 Hours
- 2 Cups unbleached flour
- 1 Teaspoon baking soda
- ½ Teaspoon salt
- 1/3 Cup milk
- 1 Teaspoon lemon juice
- 3 Ripe bananas
- 8 Tablespoons butter (plus extra for the pan)
- 8 Tablespoons margarine (or butter if you prefer)
- 1 Cup sugar
- 2 Eggs
- 3 Tablespoons rum
- 2/3 Cup chopped walnuts, pecans or chocolate chips (optional)
Step 1 – Prepare Ingredients
Preheat oven to 350 degrees.
Combine dry ingredients – set aside.
Mash 3 ripe bananas – set aside.
Cut up one cube butter + one cube margarine into tablespoon sized pieces (smaller pieces will soften and combine easily) – set aside.
Measure milk and add lemon juice to milk (milk will curdle).
Grease 9x5x3 inch loaf pan well with butter.
Step 2 – Assemble Ingredients
Combine and beat butter and margarine until light and creamy.
Add sugar slowly and continue to beat until fluffy.
Add eggs, one at time, and continue to beat until combined.
Alternately add dry ingredients then milk mixture.
Fold in bananas.
Fold in 3T rum.
Optional – add 2/3 cup either pecans, walnut or choc chips.
Step 3 – Bake, Cool & Serve!
Pour mixture into well buttered loaf pan 9x5x3.
Bake on rack in lower third of oven.
Check doneness at 55 minutes (tent with foil to keep from overcooking on outside – should be golden brown at first check point).
Continue cooking for 10-15 more minutes, or until inserted knife comes out clean.
Remove from oven and let cool in pan for 10-15 minutes.
Turn out onto a cooling rack and cool another 10-15 minutes before slicing.