A super simple and very moist banana bread with rum infused raisins. I can’t think of a better way to start your day.
I swear I think the kids let our bananas get to the over ripe stage just so I’ll make banana bread, pancakes, or muffins. Because even though they ask me to buy bananas all the time, they rarely will eat them just as is. This time, I decided to go one better and while making today’s banana bread, I incorporated rum into it so I could kill birds with one recipe.
Namely the next recipe in my development for Captain Morgan rum and their #CaptainsTable challenge.
Because, really, why have just plain banana bread when you can have banana bread with rum soaked raisins? Which pretty much sounds like the perfect breakfast or snack during the holiday season, no?
The #CaptainsTable challenge is ongoing over the next few months, and I and a handful of other bloggers were tasked with creating recipes for Captain Morgan rum. Rum, which is, of course, the perfect thing to plump up some nice juicy raisins and make for a super moist banana bread. Aside from the “soak in rum” part, this recipe only takes a few minutes to pull together. An hour of baking later and you’ll be rewarded with a nice warm, soft, not overly sweet, just perfect slice of banana bread.
Bonus points for toasting a slice and smearing it with a swipe of warm butter.
Since I’m currently carb-free, I shall live vicariously through all of you, and my children, who have already eaten three slices.
‘Tis the season for giving, for sure, and Captain Morgan will donate $1 to WhyHunger every time the hash tag #CaptainsTable is used across social media this holiday season. So, please, if you tweet, pin, facebook, or Instagram this post, please add the #CaptainsTable hash tag so we can help raise as much money as possible for a great cause.
Hungry for more rum recipes? This Caramel and Coconut Toasted Rum Cake with Candied Walnuts was the last Captain Morgan recipe I created.
Banana Bread with Rum Infused Raisins
Recipe courtesy of Cate O’Malley
1/2 cup raisins
6 tablespoons Captain Morgan Original Rum
1 cup plus 2 tablespoons all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter (1 stick)
1/2 cup sugar
2 large eggs
4 very ripe bananas, mashed
Put 1/2 cup raisins and the rum in a small saucepan and bring to a boil. Remove from heat, cover, and let plump for an hour or more. Drain. When that is done, preheat oven to 325 F. Spray loaf pan with non-stick spray. Put flour, baking powder, baking soda, and salt in a small bowl and mix to combine. Melt the butter. Add the sugar and melted butter to the flour mixture and beat until blended. Add in eggs one at a time, then the mashed bananas and the drained raisins.
Scrape into the loaf pan and bake in the middle of the oven for 1 to 1 1/4 hours, until a toothpick in the middle tests clean. Cool the pan on a rack. In a small bowl, mix confectioners sugar and water until it is a glaze consistency.Slowly pour over the bread. Slice to serve.
*I was compensated to create this recipe on behalf of my ongoing work with Captain Morgan. All opinions are my own.