Banana Nut Bread With Rum Recipe

Ingredients for Banana Nut Bread With Rum

• 3 ripe bananas, mashed
• White Rum
• 1 1/2 cups granulated sugar
• 1 cup (2 sticks) unsalted butter
• Baking Soda
• Baking Powder
• Flour
• Salt
• Milk
• Vanilla
• Nuts
• 2 large eggs

How to Make Banana Nut Bread With Rum

1. Peel and mash 3 ripe bananas. Pour 1/2 cup of white rum over the mashed bananas, ensuring they are fully submerged. Cover and let sit at room temperature for 2-3 days.
2. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
3. In a large bowl, cream together 1 cup (2 sticks) of unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
4. Beat in 2 large eggs, one at a time, then stir in the rum-soaked banana mixture.
5. In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
7. Stir in 1 cup chopped walnuts or pecans and 1/2 cup chopped candied pecans (optional).
8. Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.