Everywhere I look it's Banana Bread, Banana Bread, Banana Bread. I did a check on Google Blog Search for "banana bread recipe" for the past 30 days and it turned up 34,982 results. During the same 30 day time period, for comparison, "apple pie recipe" turned up only 15,920 and "lasagne recipe" just 11,730.
Like I said, Banana Bread is so hot right now.
I started looking more closely at these Banana Bread recipes and most left me blasé. One idea that just my juices flowing was to add whisky. Amy thought rum would be better. Spiced Rum. I agreed wholeheartedly. Armed with a couple of spotted-ripe bananas, Chef Amy set out to develop a recipe that will get you up early on a weekend just to make some.
Without further adieu, let me ask you, "Got a little Captain in you?"
Spiced Rum Banana Bread
- 2 cups AP flour
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 cup bananas, smashed
- 1/4 cup applesauce
- 1/4 cup spiced rum (We used Captain Morgans)
- 1/2 tsp vanilla
- 3/4 cup pecans or walnuts, chopped
- 1/4 cup butter
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 2 tablespoons spiced rum
- 2 tablespoons water
- 2 tablespoons pecans or walnuts to garnish, chopped
Preheat oven to 350 degrees.
Butter and flour a bundt pan and set aside.
In a large bowl sift together flour, baking soda, and salt. Set aside.
In a mixer, cream together butter and both sugars until smooth. Mix in eggs one at a time until incorporated. Take bowl off mixer and stir in the bananas, applesauce, rum, and vanilla. Fold in the dry ingredients into the wet being careful not too over mix.
Fold in chopped nuts. Scrape batter into a prepared bundt pan and bake for 40-50 minutes or until a toothpick comes out clean. Let cool for 10 minutes before turning out onto a large plate. Make glaze.
In a small saucepan, combine butter, sugars, rum and water. Bring to a boil, lower heat and let simmer for 3-5 minutes or until it thickens slightly. Let cool for a few minutes then pour glaze over the top and sprinkle with chopped nuts. Slice and serve.