Banana Rum Bread Recipes

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:

• 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.

Steps:

• 1. preheat oven to 350. grease a 9x5 inch loaf pan.
• 2. in a large mixing bowl, cream together the butter and sugar until light and fluffy.
• 3. beat in the eggs one at a time, mixing between additions.
• 4. beat in the vanilla extract and mashed bananas until fully incorporated. mix in the flours, baking soda, baking powder and salt. stir in the rum.
• 5. transfer batter to prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
• 6. cool loaf in pan for 10 minutes before removing and transferring to a cooling rack to cool completely.

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.