Moist Banana Bread (Rum Banana Bread)
The ultimate and super moist banana bread with rum. This moist banana bread recipe is easy, healthy, made with overripe bananas, sour cream and brown sugar!
Foto: Rasa MalaysiaIngredients
- 4 American bananas (overripe, mashed )
- 1 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter (melted)
- 2 tablespoons sour cream (or plain yogurt)
- 2/3 cups brown sugar
- 2 large eggs
- 1/3 cup walnuts
- 2 1/2 tablespoons dark rum
- 1 teaspoon vanilla extract
Steps
Preheat the oven to 350°F (180°C). Mash the bananas using the back of a spoon or a masher until they are mushy.
Put the flour, baking powder, baking soda, and salt in a medium-sized bowl, and combine well using your hands or a wooden spoon.
In a large bowl, mix the melted butter, sour cream (or plain yogurt), and sugar by hand with a wooden spoon. Beat until blended, then add the eggs one at a time, mixing well after each addition.
Stir in the mashed bananas, walnuts, dark rum, and vanilla extract.
Add the flour mixture a third at a time, stirring well with a wooden spoon after each addition. Transfer the batter to a 9x5-inch (23 cm x 12 cm) loaf tin and bake in the middle of the oven for 60 to 75 minutes.
Insert a toothpick, fine skewer, or cake tester into the center of the banana bread; it should come out clean. Leave the bread in the tin on a rack to cool for about 30 minutes.
Slice into ten pieces and serve warm.
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