Buttered Rum Banana Bread

"Use these, I think they're going to spoil." I was handed a batch of bananas: really, really ripe bananas. Was it given to me as incentive to make a dessert? Or was it for a daily protein shake? Let's go with the former, it's a bit more fun. Banana bread is easy to make, and despite not craving it too frequently, it's usually eaten with almost no second-thought. When I was handed the bananas I was also staring at a bottle of rum sitting in the cupboard, thinking about rum cake. Taking the thought a bit further, I varied things up to make this Buttered Rum Banana Bread. With the freshly baked bread soaking up the sweetened buttered rum, what wasn't to love?

Ingredients

Servings: 24 slices

Prep Time: ~25min

Banana Bread: In a medium mixing bowl, mash up the bananas and combine with the eggs and melted butter. Stir in the sugar, cinnamon, and vanilla. In a separate, larger mixing bowl, mix the flour, baking soda, baking powder and salt together. Fold the banana mixture and sour cream with the flour mixture. Mix well. Bake in a floured and greased bundt pan (or cake pan) at 350 degrees for 35 minutes, or until an inserted knife comes out clean. Loosen up edges slightly and set aside to cool for 10 minutes. 

Buttered Rum: In a small saucepan, heat the rum for 2 minutes over medium heat, reduce and add the butter until melted. Remove from heat and stir in the confectioners sugar until smooth.

Turn the bread over onto a plate and drizzle the warm, sweetened buttered rum over the cake to absorb. Slice and eat, or wait until cake cools to room temperature - delicious either way!

See Also: Banana Cake with Almond Cream Cheese Frosting

Nutrition Info: (1 slice)

Calories 184, Total Fat: 7.7g, Sat. Fat: 4.7g, Cholesterol: 37.1mg, Sodium: 145.2mg, Carb: 24.2g, Fiber: 0.7g, Sugars: 12.6g, Protein: 2.2g