Cook time: 1 HOUR
Total time: 2 HOURS
Classic banana bread with a boozy twist, this banana bread is made with a base of caramelized bananas and spiked with dark rum.
Ingredients: 1/2 cup (1 stick, 113g) unsalted butter, cut into cubes 1 cup (220g) packed light or dark brown sugar 2 large or 3 small very ripe bananas, mashed (about 1 cup mashed) 1/4 cup dark rum (can also use brandy or bourbon) 1 1/2 cups (188g) all-purpose flour 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon kosher salt 2 large eggs, at room temperature 1 cup (100g) coarsely chopped pecans Directions: Place butter and brown sugar in a large saucepan or high-sided skillet over medium-high heat. Stir until butter is melted and mixture is bubbly. Add mashed banana and continue to boil for about 5 minutes to further develop the caramelized flavor. Remove from heat, then stir in rum (be careful as it will sputter). Transfer to a heat proof bowl or the bowl of a stand mixer fitted with the paddle attachment and let cool to lukewarm (under 100 degrees when measured on an instant read thermometer; it should feel only warm to the touch, not hot). This could take upwards of 30 to 45 minutes. Preheat oven to 350 degrees F. Lightly butter an 8.5-by-4.5-inch loaf pan*; line the bottom and two sides with a strip of parchment paper (this will ensure easy release of the loaf after baking). Once the banana mixture is cool, beat in eggs, one at a time, until completely incorporated. Whisk together flour, baking soda, cinnamon and salt, then add to banana mixture and stir until almost incorporated, then add pecans (reserve a small handful to sprinkle on top, if desired) and fold in until evenly distributed and no streaks of dry flour remain. Pour batter into prepared loaf pan, and sprinkle with reserved pecans. Bake for 55 to 65 minutes or until deep golden brown on top and a toothpick inserted in the center comes out with just a few moist crumbs attached (if it looks gooey, give it a few more minutes and check again). Let cool on a wire rack for at least 30 minutes before lifting the loaf out of the pan (run an offset spatula or butter knife along the unlined-ends to release it). Slice using a serrated knife and serve, ideally while still slightly warm (or rewarm it in the microwave or oven for a few seconds just before digging in). Any leftover bread should be stored in an airtight bag or container in the refrigerator for up to 5 days.
*If you are using a larger, 9-by-5-inch loaf pan, your bread will be a bit shorter and wider, and will require slightly less time to bake. Start checking after 45-50 minutes and go from there. I do not recommend a glass or ceramic pan for this recipe.