There is something about rum that is festive, fun and tropical. Bananas and raisins both come to mind when I think of rum… maybe they both trigger thoughts of a Caribbean beach. Of course, there is something dastardly and just plain rebellious about spiking a sweet treat. Such as banana bread.
Of course, I am not the first person to think of this trick. Though I wish I were. This healthy (yet naughty) banana bread is inspired by Deb Perelman’s recipe from from Smitten Kitchen and Seana’s recipe from Cottage Grove House.
My pal Sofia at Papaya Pieces is joining me in this rum endeavour: she is also making a dish using rum. Each month, we continue to go through the alphabet -and combine our blogging forces. This month is “R” for rum. What shall Sofia Create? Even more, what will you create using rum?
Of course, I should probably be making resolutions now. Everyone else seems to be. The truth is, I have never been one for resolutions. I could die at any moment. I have no plans on leaving this Earth hungry or unsatisfied – if I can help it. Morbid outlook? Absolutely. You see, my love bug is a surgeon. I hear a lot of about illness and fatality. The good news is this: I wake up every day grateful our family is healthy, safe and happy. And ready to indulge.
I plan to enjoy every. second. of. my. life. Especially if those seconds involve banana rum bread. Or Spanish wine. Or lovely cheese. Or fabulous chocolate. Thankfully, walking or running are things I enjoy. They seem to somewhat counteract any vices. Somewhat.
The recipe is a slimmed down – I admit: It’s nutritious. It’s whole grain. It’s lower in fat and sugar than most boozy banana concoctions. Blah, blah, blah. The important part it is that it tastes amazing. Decadent. Divine.
Fear not: the small amount of rum cooks off during the baking process, so your kids can partake in it freely. My daughter, son and I devoured a large loaf together in a few days. Seriously, this bread haunted my dreams – I woke up every day ready for breakfast. It really is the perfect morning treat. Or was. Before we devoured it. Time to make more!
Happy New Year! Enjoy some chocolate, cheese, wine – and this bread. Especially if you have any rum leftover from the holidays (I know you spiked your egg nog. I know). How will you use rum in baking and cooking this month? Keep me posted!
Banana Rum-Raisin Bread
4 medium, extremely overly ripe bananas, divided (3 bananas to make 1 1/2 cups banana purée – and one banana, thinly sliced)
1/2 cup light brown sugar, packed
1 tsp. vanilla
1/4 cup salted butter, melted and cooled
1/3 cup low-fat Greek yogurt
2 Tbsp. aged rum
2 large eggs, room temperature
2 cups whole wheat pastry flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. fine salt
1/4 tsp. dried, ground allspice
1/2 tsp. dried, ground cinnamon
1/2 tsp. dried, ground nutmeg
1/2 cup raisins, tossed in 2 tsp. whole wheat pastry flour
canola oil cooking spray
1 1/2 tsp. granulated, white sugar or cane sugar
Preheat the oven to 350•F.
- Spray a standard, 9×5 inch loaf pan with canola oil cooking spray.
- Break four of the bananas into chunks. Place them in a standing mixer fitted with a whisk attachment. Beat on medium-high speed until the bananas are smooth and creamy and no lumps remain. This should yield about 1 1/2 cups of banana purée.
- Add the sugar, vanilla, rum, butter and yogurt. Mix on medium speed until smooth.
- On medium speed, add the eggs, one at a time. After the addition of each egg, beat just until fully incorporated.
- In a large bowl, whisk the flour, salt, baking soda, baking powder, cinnamon, nutmeg and allspice. With the mixer on medium speed, slowly add the flour mixture. Mix just until combined. Scrape down the sides with a rubber spatula.
- Use the rubber spatula to stir the raisins into the batter.
- Pour all of the batter into the prepared loaf pan. Use a spatula to scrape out any remaining batter from the mixing bowl and add to the loaf pan.
- Thinly slice the one remaining banana. Evenly lay the slices the top of the batter. Evenly sprinkle the top with the 1 1/2 tsp. of sugar.
- Bake for one hour, or until a toothpick inserted in the center of the loaf comes out clean.
- Place the pan on top of a wire rack and cool for ten minutes.
- Remove the loaf from the pan and cool completely on the wire rack.
©Shanna Koenigsdorf Ward, shannaward.com (2014), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.