Banana Rum Bread Ring With Rum Glaze Recipes

Steps:

• 1. BREAD RING: Cream butter and sugar. Blend in eggs, vanilla, and rum (or extract). Sift together flour, baking powder, soda, and salt. Stir together buttermilk and banana. Add flour mixture and buttermilk mixture alternately to butter/ sugar mixture. Mix well, then fold in nuts.
• 2. Pour into a greased 6 1/2 cup ring mold (9 inch size). Bake at 350 degrees for 30-35 minutes. Prepare glaze when bread is nearly done. Remove from oven and cool 5 minutes. Remove from mold. Bread should still be warm. Frost with Glaze.
• 3. TO MAKE GLAZE: Heat butter and milk over a low heat. When melted remove from heat. Stir sugar and rum extract into the butter and milk mixture. Use hot water to thin the glaze to your desired consistency.

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.

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.