On a whim, I added rum to this recipe. This is my favorite recipe for banana bread that originally came from Craig Claiborne’s New York Times Cookbook. Over the years I’ve tinkered with it and it has stood up remarkably well to the indignities to which it was subjected by an inexperienced baker. For example, I once reduced the amount of sugar in it by one-third. That was a bad idea because the result was not as tender nor as sweet. One early departure from the original recipe was to use a slightly smaller loaf pan size than the 9-inch pan in the original recipe. I like a taller loaf. Encouraged, I kept experimenting with the recipe. I have used brown sugar when I ran out of white, which was great. The bread simply was a darker color because of the substitution. I’ve thrown raisins in but I prefer it with dried cranberries, which are slightly tart instead of super-sweet, and bake up plump and moist. This time I’ve splashed rum into the batter, and I added a topping of sugar and almonds. The result of this latest experimentation baked up wonderfully moist with a fine crumb and a crunchy caramelized topping.
Banana Bread with Rum and Almonds and Turbinado Sugar Topping
1 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup shortening
2/3 cup superfine sugar
2 eggs well beaten
1 cup mashed ripe bananas (2-3 bananas)
1 cup raisins or dried cranberries, optional
3 tablespoons dark rum, optional
1/4 cup turbinado or brown sugar
1/4 cup sliced almonds
Preheat oven to 350˚F and grease one 8 1/2 x 4 1/2 inch pan or
four two 7×4 inch mini-loaf pans. Spray with cooking spray to cut down on calories.
Cake Baker’s Note: If the pan has a dark non-stick finish, reduce the heat to 325˚F
Sift together the dry ingredients: flour(s), baking powder, salt, and baking soda.
Cream the shortening, adding sugar gradually. Cream until light and fluffy. Add the rum, if using. Add the eggs one at a time and beat until well blended. If using raisins or cranberries, add to the bananas. Add the flour, mixing until just blended, alternating with half the bananas-raisin/cranberry mixture. Mix in half the remaining flour then add the rest of the bananas-raisin/cranberry mixture. Finally, add the rest of the flour. Do not over mix.
Scrape the batter into the prepared pan. Use your fingers to mix the topping and lightly press it into the top of the batter. Bake 50 minutes or until done. [40 minutes in a convection oven]
Cake Baker’s Note: If the pan has a dark non-stick finish, test the bread after 45 minutes. If the tester comes out clean, remove the pan from the oven.