Banana Bread with Rum

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I have been baking and cooking so much the past two weeks, it’s hard to keep up. Hopefully I’ll be able to display everything relatively soon before I go back to school in two weeks. Here’s something I did with some really ripe bananas and a little bottle of rum. Obviously that equals rummy banana bread. It was quite good! Simple ingredients, lots of bananas, and the rum definitely shined through. Oh and the best part: the “loaf” was shaped into a pumpkin, due to my pumpkin cake mold. Yes, I’m starting my Fall sooner than others. It’s the only way to do it! 

Banana Bread with Rum

1/4 cup plus 2 tablespoons all-purpose flour
1/2 cup whole wheat flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups very ripe bananas, mashed (about 3)
2 tablespoons butter, melted and cooled
1/4 cup dark rum
2 tablespoons molasses
1 egg
1/3 cup walnuts, chopped

Preheat oven to 350 F. Grease and lightly flour a 9 x 5 inch loaf pan (or pumpkin pan!).

Sift flours into a mixing bowl. Add sugar, baking powder, salt, bananas, butter, rum molasses and egg. Beat for 3 minutes with an electric mixer set on medium. Stir in walnuts.

Pour batter into loaf pan. Bake in preheated 350°F oven, on rack set on middle rung for 55 to 60 minutes or until toothpick comes out clean. Allow to cool in pans for ten minutes on a wire rack. Then invert and remove from pan to finish cooking, also on wire rack.

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