I’ve realized I have a very serious issue called… frozen banana hoarding (dun dun dun).
There were so many blackened bananas piled in our freezer last week that I could barely get to my late night ice cream. It was time to take action and conquer my banana bread procrastination!
Pastry Affair has an amazing recipe that includes a little (or generous…) splash of dark rum. I was so happy with how it turned out that I though I would share the recipe along with some shots taken by Justin (so lucky to have a talented photographer on hand and he’s a wonderful husband to boot!).
Banana Rum Bread
Yield 9 x 5-inch loaf
1/2 cup (1 stick or 113 grams) butter
3/4 cup (150 grams) brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3 large ripe bananas, mashed
1 cup (125 grams) all-purpose flour
1 cup (120 grams) whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (118 ml) dark rum
Preheat oven to 350 degrees F (180 degrees C). Grease a loaf pan.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well between additions. Beat in the vanilla extract and mashed bananas until fully incorporated. Mix in the flours, baking soda, baking powder, and salt. Stir in the rum.
Transfer batter to the prepared loaf pan and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Cool loaf in pan for 10 minutes before removing and transferring to a cooling rack to cool completely.
Happy Baking! xo