Oh Dear! It’s happened again! I’ve let two bananas go past their prime! What to do? I think a nice loaf of Rum Raisin Banana Bread is called for here! This banana bread is wonderfully moist. The rum soaked raisins provide a fantastic complementary flavour to each banana infused bite. One might begin to think I’m not as inattentive to the state of my bananas as I’m making out. Perhaps I’m doing this on purpose…..Hmmm…..I should probably think it over while enjoying a butter slathered slice of that bread!
Rum Raisin Banana Bread
3/4 Cup Raisins
1/3 Cup Dark Rum
1/2 Cup butter, melted
1 Cup Sugar
1 teaspoon Vanilla Extract
1 1/2 Cups All-purpose Flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 Cup Sour Cream
1/2 Cup Pecans, chopped
2 Bananas, sliced
Preheat oven to 350°F (175° C). Grease a 9×5 bread pan.
Place raisins and rum in a saucepan. Bring to a boil. Remove from heat and let raisins sit and plump in rum mixture for about 1 hour.
Combine the four, baking soda and salt. Set aside. In a large bowl, mix together the melted butter and sugar. Add the eggs and vanilla and stir until mixed well. Slowly add the flour mixture and stir until batter is smooth.
Gently fold in the sour cream, bananas, pecans and rum raisin mixture.
Spread batter into the prepared loaf pan.
Bake at 350°F for 60 minutes or until a toothpick inserted into the loaf comes out clean. Cool bread in the pan for 10 minutes. Turn out onto wire rack to cool completely.