Rum Splashed Banana Bread
- August, 2016.

Sometimes when I buy a lot of bananas, I never finish the bunch.  Baking banana bread is the perfect solution for those 2 last soft ones with brown spots.

This bar is for adults only and the perfect dessert to serve at a summer party.  Use a 9” square baking pan or a 9” x 5” loaf pan.  Anyway you cut this, it’s delicious. 

The recipe can be found on pages 148 and 149 of Fat Witch Bake Sale.

• Ingredients
• 8 tablespoons (1 stick) unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large egg
• ¼ cup dark rum
• 1 teaspoon pure vanilla extract
• 1½ cup of unbleached all purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon 
• 1 cup mashed very ripe bananas (about 2 bananas) 
• ½ cup sour cream or full-fat plain yogurt 

• Directions
• Preheat the oven to 350 degrees F.
• Grease 9” square baking pan with butter and dust with flour. Tap out the excess.
• In a large mixing bowl, cream the butter and sugar until light and fluffy using an electric mixer.
• Beat in the eggs.
• Beat in the rum and vanilla.
• Measure the flour, baking soda, baking powder, salt and cinnamon.
• Sift all directly into the batter.  Mix to combine completely.
• Beat in the bananas and sour cream or yogurt. 
• Spread the batter into the prepared pan and bake for 60-70 minutes or until a toothpick comes out clean or with moist crumbs, not batter on it
• The top will be golden.
• Cool in the pan for at least 60 minutes. 
• 10-16 pieces
• The banana bread will keep for 3-5 days covered in plastic or foil at room temperature.