Moist Banana Bread (Rum Banana Bread)
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 25 mins
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Servings
10 Pieces
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Calories
310 kcal
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Course
Bread
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Cuisine
International
Moist Banana Bread (Rum Banana Bread)
Description
Moist Banana Bread (Rum Banana Bread) combines mashed overripe bananas with melted butter, brown sugar, and eggs, creating a dense yet tender loaf. The addition of dark rum and vanilla extract brings warmth and depth to the flavor profile. Baking powder and baking soda provide leavening, ensuring the bread rises well despite the moist ingredients. Chopped walnuts contribute occasional crunch and nuttiness.
The bread bakes for about 60 to 75 minutes until a toothpick inserted in the center emerges clean, indicating doneness. Cooling in the pan retains moisture, making it ideal for serving slightly warm. It can be sliced into ten generous pieces, making it suitable for sharing or enjoying over several days.
This loaf works well as a breakfast treat or afternoon snack, pairing nicely with coffee or tea. The rum flavor is subtle enough to appeal broadly while offering an interesting twist on classic banana bread. The moist crumb and rich taste come from the combination of sour cream, brown sugar, and ripe bananas.
Ingredients
- 4 banana overripe, mashed, American
- 1 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter melted
- 2 tablespoons sour cream or plain yogurt
- 2/3 cups brown sugar
- 2 large egg
- 1/3 cup walnuts
- 2 1/2 tablespoons dark rum
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Mash the bananas using the back of a spoon or a masher until they are mushy.
- Put the flour, baking powder, baking soda, and salt in a medium-sized bowl, and combine well using your hands or a wooden spoon.
- In a large bowl, mix the melted butter, sour cream (or plain yogurt), and sugar by hand with a wooden spoon. Beat until blended, then add the eggs one at a time, mixing well after each addition.
- Stir in the mashed bananas, walnuts, dark rum, and vanilla extract.
- Add the flour mixture a third at a time, stirring well with a wooden spoon after each addition. Transfer the batter to a 9x5-inch (23 cm x 12 cm) loaf tin and bake in the middle of the oven for 60 to 75 minutes.
- Insert a toothpick, fine skewer, or cake tester into the center of the banana bread; it should come out clean. Leave the bread in the tin on a rack to cool for about 30 minutes.
- Slice into ten pieces and serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Pieces
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 310kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 63mg | 21% |
| Sodium | 349mg | 15% |
| Potassium | 248mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 384IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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