RUM BANANA BREAD
A delicious banana bread with just a hint of rum. The sour cream makes this loaf so moist! This usually gets eaten right away!
Provided by ScrappieDoo
Categories Breads
Time 1h10m
Yield 1 loaf, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Cream butter and sugar until fluffy.
- Add eggs and beat until light.
- Add rum, sour cream and almond extract.
- Mix in mashed bananas.
- Combine flour, baking soda and salt in separate bowl.
- Pour wet mixture into dry mixture and combine.
- Bake for 1 hour depending on size of loaf pan.
VERY BEST BANANA LOAF
This banana bread is, without a doubt, one of the very best I have ever made. The loaves have a very nice deep color and a beautiful crumb. The secret is not the unusual liquid ingredient, the secret is slow baking. Oil makes this recipe parve, (thanks Mirj for explaining this to me & Chia and Miraklegirl for your help too).
Provided by Susie in Texas
Categories Quick Breads
Time 1h35m
Yield 2 Loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees.
- Spray two 9 X 5 inch loaf pans with non-stick cooking spray.
- Using your food processor, puree the bananas, then remove the puree to another bowl and set aside.
- No need to clean the work bowl of your food processor, just add together and blend well the sugar, oil, eggs and vanilla.
- Takes about 1 minute.
- Measure and mix together, in a separate bowl, all the dry ingredients except the nuts.
- Return banana puree to processor work bowl.
- Add dry ingredients and blend, pouring in the coca cola as mixture is blending together.
- Blend until smooth, about 1 minute.
- Blend in nuts by hand.
- Divide mixture between the two loaf pans.
- Place loaf pans on a baking sheet in the oven.
- Bake for 1 hour and 20 minutes OR until loaves test done in the middle with a toothpick.
- Let cool about 10-15 minutes then turn loaves out of pans to finish cooling.
- These loaves keep well or can be frozen.
Nutrition Facts : Calories 2605.2, Fat 66.5, SaturatedFat 10.7, Cholesterol 372, Sodium 2342.2, Carbohydrate 473.9, Fiber 10.1, Sugar 297.6, Protein 35.6
DATE, BANANA & RUM LOAF
A tasty cake with no added fat or sugar - try it to believe it. Plus it's easily made gluten-free
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Supper, Treat
Time 1h15m
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Heat oven to 180C/fan 160C/gas 4. Line a 900g/2lb loaf tin with non-stick baking paper, using a little oil to make it stick. Put the dates into a small pan with 200ml boiling water and simmer for 5 mins. Drain the liquid into a jug, then put the dates into a food processor. Add the bananas and 100ml of the date liquid and whizz until smooth. Mix the nuts, dried fruit, polenta, spice and baking powder in a bowl, then add the date purée and rum, and stir until combined.
- Whisk the egg whites to soft peaks and fold into the cake mix. Tip into the tin (it will be quite full), then top with the remaining pecans and the banana chips and sugar, if using. Bake for 1 hr until golden and crusty and a skewer comes out clean. Cool completely before cutting into slices.
Nutrition Facts : Calories 310 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 49 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.39 milligram of sodium
BANANA NUT BREAD WITH RUM
This is a recipe that was given to me when I worked at Baptist Hospital in Knoxville, Tn. The bananas are soaked for 2-3 days in white rum.
Provided by Jacqueline in KY
Categories Quick Breads
Time P2DT1h
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Mash bananas and pour enough rum over top of them to cover and let set 2-3 days. (Rum amount above is a "guestimation" because I just cover the bananas with it.)
- Mix sugar and vegetable oil.
- Add eggs and banana mixture and beat.
- Add remaining ingredients, mix.
- Bake at 350 degrees F. for 1 hour in a loaf pan.
Nutrition Facts : Calories 540.2, Fat 24.4, SaturatedFat 3.6, Cholesterol 53.7, Sodium 461.6, Carbohydrate 67.1, Fiber 3.9, Sugar 33.2, Protein 8.6
HEALTHY & DELICIOUS BANANA LOAF
This is probably the best banana loaf you'll ever taste! It's nice and moist, and flavorful too! And for all you nutrition ninjas like me out there, it's super healthy :) Hope you enjoy! PS I use ground rolled oats here because one day I ran out of flour, so I improvised, and it turned out great! ALSO: I have a VERY old oven, so for some reason the food cooks quicker, so I'd keep an eye on the loaf once you reach the 40 minute mark. AND raisins are totally optional. I use organic because conventional ones are sprayed with tons of nasty chemicals.
Provided by celtichedgehog
Categories Breakfast
Time 1h
Yield 1 loaf, 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Mix dry ingredients.
- Mash bananas with a potato masher (if you have a fancier or better tool, go for it).
- Mix with wet ingredients. (not raisins).
- Mix wet ingredients into dry ingredients.
- Fold in raisins. Try not to mix too much.
- Pour into a 8x5 or 8x4 or 8x3 pan. Whatever you have on hand.
- Cook about 45 minutes. I think it's closer to 1 hour, but my oven is really old and doesn't cook normally.
- *Once the top is set, I usually mix about 1 tbsp honey, 2 tbsp brown sugar and cinnamon and glaze the top. You can sprinkle some oats on there too!
- Hope it turns out good for you!
BANANA LOAF WITH RUM
This delicious cake is so easy to make!
Provided by good_chef-2
Time 20m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 180c.
- Cream the butter and sugar in a ProCook mixing bowl until soft and well incorporated then add the bananas. Add the eggs, slowly, 1 at a time and mix well. Add the mixed peel, pecans, bicarbonate of soda and rum, mix well.
- Fold in the flour then pour the mixture into a ProCook non-stick loaf tin. Bake for 45 minutes on a low shelf.
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