Classic banana bread receives a boozy and nutty twist of brown butter and rum for a perfectly moist loaf. The perfect recipe to use up over ripe bananas.
By ChiChi Dodoo
You know it is time to bake banana bread when a fruit fly is spotted hovering around the fruit bowl.
For this recipe, I took my favourite banana recipe and added a twist. Brown butter and rum were infused into the batter. Each time my neighbour visits the Caribbean he brings be a bottle of rum. The rum compliments the banana as well as adds flavour.
Let’s talk about just how delicious this banana bread tastes. The very ripe bananas makes this bread so tender as well as sweetens. So the riper the bananas the better. Don’t be so quick to throw away those brown spotty bananas. Brown sugar is the magic ingredient to keeping the brown butter banana rum bread moist. Complimenting the flavours of the bread are vanilla extract and nutmeg. Eggs and buttermilk also add more moisture to the bread. If you haven’t got buttermilk, make some by mixing in a half a tablespoon of lemon juice into half a cup of milk. Finally folded into the batter is brown butter which gives a rich nutty flavour.Print
Originally, from Ghana in West Africa, Chichi lives and works in London, Uk with her family. A sudden unusual love and passion for all things cake and baking introduced her to the world of blogging. ChiChi is the writer and photographer behind the blog Cakes By Chichi where she shares recipes, tutorials and photos of food she has made.