I’m a big proponent of not wasting food, when possible. You’ll find vegetable scraps in our freezer that are waiting to become vegetable stock and I’ve been known to build compost bins for family members. We haven’t been eating bananas at the regular pace lately and when Kevin went to toss them out, I went into food saving mode and came up with this recipe for banana bread. The rum is not too strong, but it does give the bread a more rounded flavor. Let me know how you like it! —Austin | Tea & Stories
1 3/4 cups
unbleached all-purpose flour
In This Recipe
Preheat oven to 350°.
Grease a 9″ loaf pan and set aside.
Peel five bananas and chop them into bite size pieces. Place them in a large bowl and mash using a potato masher or fork until thoroughly combined. Set aside.
In a medium bowl, mix together 5 tbs water and 2 tbs milled flaxseed to make 2 flax eggs. Set aside for 5 minutes. Once the mixture has thickened, whisk together with with the we ingredients, including sunflower oil, brown sugar, turbinando sugar, maple syrup, vanilla, and rum.
In a separate mixing bowl, whisk together dry ingredients, including flour, baking soda, baking powder, and sea salt.
Add the wet ingredients to your mashed bananas. Once thoroughly mixed, slowly add the dry ingredients and stir until fully incorporated.
Using a spatula, fill the 9″ loaf pan 3/4 of the way full with batter. Peel and slice your last banana in half and place on the top. Make sure to only fill the pan 3/4 of the way full because you’ll need space for the bread to rise.
Bake for 45-40 minutes. Check to see if the loaf is properly baked by inserting a toothpick. It should not have any residue once removed from the dough.