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Rum Raisin Banana Bread
Makes 1 Loaf
*1 1/2 ounces raisins
*2 tablespoons rum
*2 cups flour
*1 teaspoon baking soda
*1 teaspoon baking powder
*1/2 teaspoon salt
*8 tablespoons (1 stick) unsalted butter, at room temperature (plus additional for preparing the pan)
*1 cup superfine sugar
*2 large eggs
*3 ripe bananas
*1 tablespoon milk
*1 teaspoon ground cinnamon
1Preheat oven to 325F degrees. Butter a 9"X5"X3" loaf pan.
2Place raisins in a small bowl. Top with rum. Let sit 20 minutes at room temperature until raisins have absorbed most liquid are are plump.
3Sift the flour, baking soda, baking powder and salt together in a medium bowl. Set aside.
4Cream the softened butter and sugar together in a large mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Set aside.
5In a separate bowl, mash the bananas with a fork. Add milk and cinnamon and mix well. Stir in raisins.
6Add the banana-raisin mixture to the creamed butter and sugar. Stir until combined. Add dry ingredients and mix until just incorporated. Pour batter into the prepared pan.
7Bake 1 hour or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 10 minutes. Remove bread from pan and let cool completely on the rack.
Makes A Great Gift:
 Place Banana-Rum Raisin Bread in a napkin-lined basket. Add decorative or seasonal spreaders for the perfect gift.