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Banana-Rum Bread

Source of Recipe


From "Al Roker's Hassle-Free Holiday Cookbook"






List of Ingredients



• ½ cup (1 stick) unsalted butter, softened, plus additional to grease pan
  
• 1/3 cup granulated sugar
  
• 1/3 cup light brown sugar
  
• 1 large egg
  
• 1 cup mashed bananas (2 or 3 bananas)
  
• 3 Tbsp rum
  
• 1 tsp pure vanilla extract
  
• 2 cups all-purpose flour
  
• 1 tsp baking soda
  
• ½ tsp salt
  
• ½ cup chopped pecans or walnuts, toasted
  






Instructions



1. Position a rack in center of oven and preheat oven to 350° F. Butter an 8½- x 4½-inch loaf pan with sides at least 2½ inches high.
   
   
2. Using an electric mixer or mixing by hand, combine and beat butter, granulated sugar and brown sugar until fluffy, about 3 minutes. Add egg, banana, rum and vanilla and beat until well combined. In a small bowl, stir together flour, baking soda and salt, and add to butter mixture, beating just until incorporated. Do not overmix. Stir in nuts and spoon batter into prepared pan.
   
   
3. Bake 60 to 70 minutes, or until a knife inserted in center comes out clean. Remove from oven, place on a wire rack, and let cool 15 minutes. Run a knife around edges of pan and invert bread onto a rack to remove it from pan. Place bread right-side up on rack and let cool completely. Wrapped tightly in plastic wrap, the bread can be stored up to 4 days at room temperature or frozen up to 2 months.
   
   Makes 1 loaf.