Dark Rum Banana Bread
Prep Time: 15 mins
Cook Time: 80 mins
A decadent and moist, rum flavored banana bread that's topped with a delicious dark rum glaze.
- FOR THE BREAD:
- 3 ripe bananas, mashed
- 1/2 cup dark brown sugar, packed
- 5 tablespoons butter, softened
- 3 tablespoons dark rum
- 2 eggs, slightly beaten
- 1/3 cup canola oil
- 1/4 cup buttermilk
- 1 teaspoon vanilla
- 2 cups flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- FOR THE GLAZE:
- 1 tablespoon butter, melted
- 1 tablespoon dark rum
- 1/3 cup powdered sugar
Preheat oven to 325 degrees. Lightly grease and flour a 9×5 loaf pan and set aside.
In a medium skillet, add the bananas, butter, brown sugar, and rum. Cook and stir over medium heat until the mixture begins to gently boil. Turn the heat down to low and simmer for 5 additional minutes. Remove from heat and allow to cool.
In a large bowl, combine the eggs, oil, buttermilk and vanilla. Add the banana mixture to the bowl.
In a separate mixing bowl, combine the flour, sugar, baking soda, salt, nutmeg and cardamom.
Add the dry ingredients to the wet ingredients and gently stir to fully combine. Pour into the prepared loaf pan and tap on the counter to remove air bubbles.
Bake at 325 degrees for 1 hr. and 20 minutes, adding 5 additional minutes if the top is not springy yet. Remove from oven and let the pan cool on a baking rack for ten minutes. Remove the bread from the pan and set on the rack to cool while you prepare the rum glaze.
Mix the melted butter, rum, and powdered sugar in a small bowl. Spoon over the bread while still slightly warm, allowing it to ooze down the sides.
Allow the bread to cool completely before slicing and serving.