Soperbrew on Chat today wanted me to post my recipe. I started doing mini loaves of this last year to give as "gifts" to my co-workers, and to bring to holiday parties. It was such a hit last year that I got requests to do it again. I just finished baking about 30 loaves today and will probably bake another 20-30 next week as well. I would have done it all today, BUT I cleaned out every nearly ripe banana in the grocery store last week, and today all the ones when I went back were way green.
A Few Notes Beforehand.
1) Stick your bananas in a brown paper bag for a few days and they will ripen pretty fast.
2) I use my nephew's Banana wine in this recipe, but you can use banana liqueur instead, or say screw it and double up on the spiced rum.
3) Use the cheapest Spiced rum you can find. I used Castillo brand. You will pretty much burn through an entire fifth on this recipe if you plan on making several batches, especially if you decide to play "1 shot for the batter, 1 shot for the baker" while making it.
4) You can "marinade" the breads in the rum later by putting some in a shallow pan and dipping them, BUT it's much easier if you use a spray bottle instead.
5) If you can spray them a couple times with the rum over the period of a few days or weeks before sealing them in cling wrap and tinfoil they will be even better, as they "age" a bit, and the booze penetrates into the bread, but they are awesome as they are.
6) You can do this by hand but it's a *****, an electric beater or a stand mixer makes it a heck of a lot easier. I just got a vintage stand mixer this summer for 20 bucks at a garage sale, and it was a godsend.
7) If you are making multiple batches, loaves, don't bother cleaning out the mixer bowl, just keep dumping the ingredients in when the bowl is empty, and each batch will be a little more complex.
Ok, enough nonsense, lets get on with the show!
Revvy's Jamaican Spiced Banana Rum Bread
(Makes 10 mini loaves)
Preheat mash tun...erm I mean oven to 350 degrees.
Ingredients
Mini Tinfoil Bread Pans
Pam Baking Style Cooking Spray
(wet side)
5-6 large ripened bananas mashed
2 sticks softened butter
3 1/3 cups sugar.
1/2 cup sour creme (Or plain or vanilla yogurt)
5 eggs
1/4 cup Banana Wine, or banana liquer
1/4 cup Spiced Rum
(Or if banana wine/liquer is unavailable, use 1/2 cup of Spiced Rum.)
In mixer cream butter and sugar. Add eggs and sour cream. Fold in mashed bananas. Pour in rum and banana wine. Mix at medium speed until well blended, once well blended raise the speed and whip the ingredients until frothy (about 2-3 minutes.)
(dry side)
In a separate bowl mix together;
5 cups flour
3 3/4 tsp baking soda
1/2 tsp salt
1 1/4 tsp ground ginger
1 1/4 tsp cinnamon
1 1/4 tsp allspice
With mixer running slowly, fold the dry ingredients into the wet ones until well mixed.
Spray the baking tins with PAM and set on baking sheet. Fill each tin half way with bread mixture. (I use an ice cream scoop, and find that 4 1/2 scoops is about half way.)
Bake @ 350 for 45 minutes or until a toothpick pulls away cleanly from center of loaf.
When cool, spritz generously with rum in spray bottle (of partially fill a baking pan and quickly dunk each side in rum.)
Wrap in plastic wrap. If possible Spritz them over the course of several days. The wrap tightly in plastic wrap (tape may be needed) and then again with tinfoil.
If you feel creative you CAN wrap each loaf after with wrapping paper, but I usually just slap a ribbon and gift tag on them and say the hell with it.
Enjoy.
FYI, the banana wine I used was made by my nephew who was the vitner of his homebrew/winemaking club. You could always make your own. Yooper has a recipe on here;
Yooper's
wine recipe.
A Few Notes Beforehand.
1) Stick your bananas in a brown paper bag for a few days and they will ripen pretty fast.
2) I use my nephew's Banana wine in this recipe, but you can use banana liqueur instead, or say screw it and double up on the spiced rum.
3) Use the cheapest Spiced rum you can find. I used Castillo brand. You will pretty much burn through an entire fifth on this recipe if you plan on making several batches, especially if you decide to play "1 shot for the batter, 1 shot for the baker" while making it.
4) You can "marinade" the breads in the rum later by putting some in a shallow pan and dipping them, BUT it's much easier if you use a spray bottle instead.
5) If you can spray them a couple times with the rum over the period of a few days or weeks before sealing them in cling wrap and tinfoil they will be even better, as they "age" a bit, and the booze penetrates into the bread, but they are awesome as they are.
6) You can do this by hand but it's a *****, an electric beater or a stand mixer makes it a heck of a lot easier. I just got a vintage stand mixer this summer for 20 bucks at a garage sale, and it was a godsend.
7) If you are making multiple batches, loaves, don't bother cleaning out the mixer bowl, just keep dumping the ingredients in when the bowl is empty, and each batch will be a little more complex.
Ok, enough nonsense, lets get on with the show!
Revvy's Jamaican Spiced Banana Rum Bread
(Makes 10 mini loaves)
Preheat mash tun...erm I mean oven to 350 degrees.
Ingredients
Mini Tinfoil Bread Pans
Pam Baking Style Cooking Spray
(wet side)
5-6 large ripened bananas mashed
2 sticks softened butter
3 1/3 cups sugar.
1/2 cup sour creme (Or plain or vanilla yogurt)
5 eggs
1/4 cup Banana Wine, or banana liquer
1/4 cup Spiced Rum
(Or if banana wine/liquer is unavailable, use 1/2 cup of Spiced Rum.)
In mixer cream butter and sugar. Add eggs and sour cream. Fold in mashed bananas. Pour in rum and banana wine. Mix at medium speed until well blended, once well blended raise the speed and whip the ingredients until frothy (about 2-3 minutes.)
(dry side)
In a separate bowl mix together;
5 cups flour
3 3/4 tsp baking soda
1/2 tsp salt
1 1/4 tsp ground ginger
1 1/4 tsp cinnamon
1 1/4 tsp allspice
With mixer running slowly, fold the dry ingredients into the wet ones until well mixed.
Spray the baking tins with PAM and set on baking sheet. Fill each tin half way with bread mixture. (I use an ice cream scoop, and find that 4 1/2 scoops is about half way.)
Bake @ 350 for 45 minutes or until a toothpick pulls away cleanly from center of loaf.
When cool, spritz generously with rum in spray bottle (of partially fill a baking pan and quickly dunk each side in rum.)
Wrap in plastic wrap. If possible Spritz them over the course of several days. The wrap tightly in plastic wrap (tape may be needed) and then again with tinfoil.
If you feel creative you CAN wrap each loaf after with wrapping paper, but I usually just slap a ribbon and gift tag on them and say the hell with it.
Enjoy.
FYI, the banana wine I used was made by my nephew who was the vitner of his homebrew/winemaking club. You could always make your own. Yooper has a recipe on here;
Yooper's
wine recipe.
