Haven’t baked for a while… actually I did, but it wasn’t successful, so I didn’t post it.
Being the self-appointed trip chef of Solar Car team, I decided to bake a banana rum bread to impress my fellow members. People really did love it and we sold three slices and earned $6 for our trip!
This is definitely a recipe I will put to my cafe menu.
Original recipe from http://trish-coleman.suite101.com/banana-rum-bread-a115022, with some small twists and big help from the microwave.
- 2 medium-sized bananas (definitely not green, but no need to be fully rip)
- 3 oz unsalted butter
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 2 eggs
- 3 tablespoons rum
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Mash your banana. (If the banana is not fully rip, cut the banana into small piece, throw into microwave for 20 seconds. Then mash them with a fork while they are still warm. For the many times I have worked with mashed banana, this is the trick.)
- Put the butter into the microwave for 10~12 second to soften. It might look half melt, but it’s all right.
- Pour the half-melt butter into a metal mixing bowl to cool down. Stir with a spatula until it’s creamy.
- Mix in white sugar and brown sugar with the spatula. It should be smooth and creamy afterward.
- Add eggs, vanilla and rum and mix them well.
- Mix in the mashed banana.
- In a separate large bowl, combine flour, baking soda, baking powder, and salt.
- Preheat oven to 350 degrees F
- Stray a standard sized loaf pan (mine – 4″ x 8″).
- Fold flour mixture into the banana mixture.
- Pour into greased loaf pan.
- If there are extra butter in the original butter bowl, throw the bowl into microwave for 15 seconds and then pour the melted butter on to the top of the bread (just the center, parallel to the long side). This way, the bread will “crack well”.
- Bake for about 40 to 45 minutes, until a stick inserted in the middle comes out clean.
- Let cool on a rack and cut into slices to serve.