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Rum Banana Bread

I like very moist and flavorful banana bread,and my top secret for making it is by adding rum. You do not really taste the rum (although if you want to taste the rum,that is delicious too,just double the rum!) but the extra flavor and moistness that the rum adds to the banana bread is amazing.

Here is how to make my fabulous rum banana bread:

Cut up 3 bananas and let the chunks soak in 1/2 cup dark rum plus 2 tsp of cinnamon for several hours:

Rum Banana

Melt 1/2 cup of butter and 3/4 cup brown sugar in a microwavable bowl:

Brown Sugar Butter

Add 1 egg,2 1/4 tsp baking powder and 1/2 tsp of salt to the bowl of melted butter and brown sugar.  Alternate between adding the rum banana mixture and 1 3/4 cups of flour.  Make sure not to over mix because it will ruin the texture of your banana bread.  You can also add in toasted coconut,chopped walnuts,apricots,dates,pecans, chocolate chunks.  This time I added chopped walnuts and toasted coconut to the rum and banana mixture before alternating between it and the flour:

 Chopped Walnuts

Toasted Coconut

Banana Rum Coconut Mix

Put the batter into a greased pan (since I made a double batch and did not have two loaf pans,I just baked it in a 9×13 pan):

Rum Banana Bread Before Baking

I sprinkled coconut (not toasted) onto the top,because it becomes nice and toasty by the end.  If you notice the coconut getting too toasted,just cover it with aluminum foil.  Bake at 350 degrees for 60 –90 minutes (depending on the shape of the bread and if you  have a convection oven or not).  The resulting rum banana bread has a delicious crust and a moist flavorful inside (that only becomes better the next day!):

Rum Banana Bread CrustRum Banana Bread Inside

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