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Author Notes: Toasted pecans, gooey caramel, and a generous pour of rum make this banana bread (adapted from an old Hershey's toffee banana bread recipe) MUCH more interesting than the average loaf. —Posie Harwood
Makes 2 loaves
- 2 1/2 cups all-purpose flour
- 1 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup plus 2 tablespoons milk
- 1/4 cup vegetable oil
- 3 tablespoons rum
- 1 egg
- 1 cup very ripe mashed banana
- 1 cup chopped pecans
- 3/4 cup chopped caramel (a caramel block or soft caramel candies)
- Preheat your oven to 350°F. Grease and flour two 8 1/2" x 4 1/2" loaf pans.
- While the oven preheats, spread the chopped nuts on a baking sheet and toast in the oven until they smell nutty and fragrant, about 10 minutes.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the milk, oil, rum, egg, and mashed banana and stir well.
- Stir in the toasted nuts and chopped caramel.
- Divide the batter evenly between the two pans, and bake for 30-35 minutes, or until a tester inserted in the center comes out with just a few moist crumbs clinging to it. Remove from oven, run a knife around the edges to loosen, and let cool in the pan for at least 10 minutes before turning the loaves out onto a wire rack.
- This recipe is a Community Pick!