Rum Raisin Banana Bread

Glazed Rum Raisin Banana Bread

Banana Bread

This recipe is an old standard.  I've been making this banana bread for at least 20 years now.  I've tried it many different ways, sometimes I add some cinnamon, sometimes I omit the nuts.  I've baked it in 1 or 1  1/2 loaf pans, I've baked it in mini loaf pans.  I've even tried them as muffins.  Personally, I prefer them in mini loaf pans because they bake evenly, can be easily portioned, and easily given away.

Ingredients:

• 1 cup raisins soaked for one -two days in a cup rum
• 1 1/3 cup over-rip bananas (about 4), mashed
• 8 tbsp softened coconut oil or organic palm oil or 1 stick of butter
• 1 cup sugar
• 3 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup chopped roasted pecans
• 1/3 Cup milk (I use coconut milk)
• 2 eggs

 

Directions:

1. Preheat oven to 350 degrees
   
2. Grease and flour 2 8 ½ x 4 ½ x 2 ½ or 4 petit baking pans
   
3. Drain the raisins and reserve the liquid (optional for glaze)
4. Sift the flour, baking powered, baking soda and salt in a bowl and set aside
   
5. Cream butter and sugar for about 5 minutes
   
6. Add the banana and mix well
   
7. Add the milk, mix 
   
8. Add the eggs, one at a time, and mix
   
9. Continue to mix all the wet ingredients for another five minutes, or until well combined
   
10. Add the raisins and the nuts
    
11. Add the dry ingredients and just mix enough to combine (do not over-mix the dry ingredients)
    
12. Fill baking pans and bake for about 45 minutes – or until a toothpick inserted into the center comes out clean.

Glaze (optional)

1. Put the rum/raisin liquid into a small sauce pan and reduce on a low flame until it becomes viscus
2. After the breads come out of the oven, use a pastry brush to paint the glaze on top of the breads, going over them until all the liquid is gone. 

Cool and serve.

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