Jamaican Rum Banana Bread
I had rotting bananas on my counter, and something tropical on my mind. I grew tired of my traditional banana bread recipe, but knew it could be transformed with a few changes. My Jamaican Rum Banana Bread combines the traditional elements of Jamaican Cake with my base banana bread recipe.
Let me know your thoughts, and make sure to tag us if you try this cocktail out by hash-tagging #OvenBakedByBianca. Don’t forget to comment below with any of your suggestions or changes you might have made!
Makes 7–8 servings
Ingredients: The Cake
2 bananas
⅓ cup salted butter, melted
½ tablespoon molasses
½ cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon all-spice
½ teaspoon ground ginger (optional: add ½ tablespoon finely peeled and grated ginger)
¼ teaspoon kosher salt
Ingredients: The Rum Soak
¼ cup water
¼ cup granulated sugar
1 teaspoon vanilla extract
.5 oz White or Dark Rum
Ingredients: The Icing
½ cup powdered sugar
Water
1 teaspoon vanilla extract
½ teaspoon ground ginger
How to Make It: The Cake
Preheat the oven to 350 degrees Fahrenheit, and butter a 9x5 loaf pan. Use an 8x4 pan for a taller loaf.
Combine bananas, butter, molasses, sugar, egg, and vanilla in a large mixing bowl using a fork.
Next, add all of your dry ingredients stirring with a fork again until well combined.
Pour batter into your loaf pan, and bake bread for 50 minutes to an hour.
How to Make It: The Rum Soak
While your cake is in the oven, you can begin making the Rum Soak.
In a small saucepan over medium heat, add your water and sugar.
Let the sugar dissolve, and remove the pan from the heat.
Pour your simple syrup you just made into a small bowl.
Pour in your vanilla and rum, then brush the soak onto your warm loaf once it is out of the oven.
This can be done by pouring the soak or using a pastry / basting brush.
How to Make It: The Icing
Once your loaf has had time to cool for 10 minutes and also time to absorb the Rum Soak, flip the loaf out onto a wire rack to finish cooling.
Add powdered sugar, ginger, and vanilla to a medium sized mixing bowl.
Using a whisk, slowly add water and stir until your icing is at a thick but pourable consistency.
Once your loaf is cool to the touch, pour your icing over the loaf.
Slice into 7–8 serving size pieces.
