rummy banana bread...

i know what your thinking, "banana bread...really?" But i promise, it is the tastiest banana bread ever! this one has a really great crust and yummy rum...sort of banana fosters...flavor to it. when ever i'm thinking..."somethings missing..." usually adding a little alcohol and/or nuts makes it better. they both will create a richer depth of flavor and texture. here is my recipe:

rummy banana bread:

330g granulated sugar

110g dark brown sugar

22g honey (i like orange blossom)

230g butter, room temperature

227g eggs (about 4)

6g kosher salt

11g baking soda

1/8t ground nutmeg

430g all purpose flour

400g ripe banana (peel them and keep whole. its about 4 bananas)

22g dark rum

130g toasted, chopped pecans (plus a litte more for garnish)

method:

preheat oven to 350F

put both sugars, honey and butter in the bowl of a mixer fitted with a paddle attachment and cream on medium speed until light and fluffy. about 3 minutes.

while that is creaming, sift the salt, baking soda, nutmeg and flour and set aside.

add the eggs, one at a time, with the mixer on medium speed till they are all well incorporated.

scrape the mixture down off the sides of the bowl and add the sifted dry ingredients.

mix on low speed until half way mixed together.

add the whole bananas, rum and pecans to the mixer.

mix on low speed till everything is well incorporated. be careful not to over mix. you don't want a tough banana bread.

butter a standard size loaf pan and pour the batter in. it should be filled half way.

top with a healthy amount of chopped pecans.

put on a cookie sheet and put in the oven.

bake until deep golden brown and when inserted with a toothpick, in the center, comes out clean.

you can try to let it cool before slicing....i never can resist and dig right in when its still pipping hot from the oven.

serve with a tall glass of milk or a hot cup of coffee. enjoy!