Is it just me or does it seem like bananas ripen overnight? The only solution to this problem is to use those extra ripe bananas and make some banana bread. This recipe is a twist on the classic and skips the nuts altogether. Nothing against nuts, but the bold, spicy flavor of rum is just a bit more enticing. To add just a little more indulgence why not add some creamy peanut butter frosting to the mix. Find the recipe for that crazy, good, borderline amazing, decadent frosting here: EASY PEANUT BUTTER FROSTING
RECIPE:
2 1/2 cups all-purpose flour, sifted
3 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 egg, beaten
1 cup mashed ripe bananas, or 3 small bananas
2 tablespoons orange zest
1/2 cup milk
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2 teaspoons vanilla extract
1/4 cup rum
1 teaspoon allspice
METHOD:
1. Preheat oven to 350 degrees. Thoroughly grease a 9 inch load pan.
2. Sift together the flour, baking powder, and salt in a medium bowl; set aside.
3. In another bowl, beat together sugar, butter, and egg until smooth. Add bananas, orange zest, milk, and vanilla. Stir well to combine.
4. Gradually add flour mixture to the batter, beating until smooth. Stir in rum and allspice.
5. Pour batter into the prepared loaf pan and bake for 1 hour. Let cool in the pan for 10-12 minutes. Remove the loaf from the pan and allow to cool completely on a wire rack.