Recipe courtesy of The Kitchen
Show: The Kitchen
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Total:
2 hr 35 min
(includes cooling time)
Active:
20 min
Yield:
1 loaf
Level:
Easy
Total:
2 hr 35 min
(includes cooling time)
Active:
20 min
Yield:
1 loaf
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. Grease an 8-by-4-inch loaf pan with butter and line the bottom and 2 sides with parchment paper.

In a medium bowl, combine the flour, baking powder, baking soda and salt. In a large bowl, cream together the granulated sugar and eggs. Stir in the mashed bananas, oil, cinnamon and vanilla.  Stir in the flour mixture a third at a time and mix until just combined. Fold in the sliced bananas.

Pour the batter into the prepared pan.  Bake until a skewer inserted in the center comes out mostly clean (some moist crumbs should stick to it), about 1 hour 15 minutes. Let cool completely.

Meanwhile, combine the butter, brown sugar and 2 tablespoons water in a saucepan and bring to a boil, stirring to dissolve the sugar.  Remove from the heat and stir in the rum.

While the bread is cooling, poke it all over with a skewer.  Brush with half of the rum sauce and allow it to sit and soak through. Remove the banana bread from the loaf pan once cool, slice and serve with a scoop of ice cream and a drizzle of the remaining rum sauce.

Cook's Note

If you don't have an 8-by-4-inch pan, a 9-by-5-inch pan will work; just cut the baking time by 10 minutes.

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