I always have bananas on hand because I like them on my cereal in the morning. And when DD’s girls come to visit, they like the sound of “eating bananas at Nana’s house”.
Well, once in a while some of the bananas get “past” and I need to use them in baking or throw them away.
So here is a recipe for roasted banana rum bread that I tried last week and we really like. (No, it isn’t diet, but I did refrain from putting butter or cream cheese on it. That counts for something, doesn’t it?)
Roasted Banana Rum Bread
3 C. flour, sifted with baking soda and salt
2 t. baking soda
1 t . salt
14 T. butter, room temperature (1 3/4 sticks) (use the rest of the 2nd stick to grease the pans)
1 1/2 C. sugar
1 T. vanilla (yes, Tablespoon)
2 large eggs, room temperature
4 large ripe bananas
splash of rum (I think I used about 1/2 C.)
splash of maple syrup (ditto above)
1 C. plain yogurt (I used Greek yogurt because I had it on hand)
1. Preheat the oven to 400 degrees. Generously grease three 8 1/2 x 4 1/2 loaf pans and set aside.
2. Place the unpeeled bananas on a baking sheet and roast them for about 10 minutes until their skins are blackened. Remove them from the oven and turn it down to 350 degrees. Peel and mash the bananas and set them aside.
3. Sift the flour, baking soda and salt into a bowl and set aside.
4. In a large bowl, beat the butter with a mixer until creamy. Add the sugar gradually, mixing well until pale and fluffy. Add the vanilla and the eggs, beating well after the addition of each egg.
5. Mix in the cooled mashed bananas, rum and maple syrup. Add half the flour mixture and mix well. Stir in the yogurt before folding in the rest of the flour.
6. Divide the batter evenly between the three well-buttered pans. Bake for 45 to 60 minutes, until a toothpick comes out with crumbs, not batter, clinging. Remove from the oven and cool for 10 minutes before turning out of pans.
We ate one loaf and froze the other two for future reference. Next time I’m going to measure the rum and maple syrup that I put in because I’m not comfortable with “splash” as a measurement. In fact, I was afraid that I had put too much in, but after tasting it, next time I would like to put a little more of each in. And that would be so much easier if I knew exactly how much it was that I wanted to have “more than” of!
If you make this, I hope you enjoy it. Happy Tuesday.