Banana Raisin Bread with Rum

The rum is the kicker!

• 1/4 cup plus 2 tablespoons all-purpose flour
• 1/2 cup whole-wheat flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 cups very ripe bananas, mashed
• 2 tablespoons butter, melted and cooled
• 1/4 cup dark rum
• 2 tablespoons dark molasses
• 1 egg
• 1/3 cup raisins

Method

Preheat oven to 350°F.  Grease and lightly flour a 9 x 5 inch loaf pan.

Sift flours into a mixing bowl.  Add sugar, baking powder, salt, bananas, butter, rum molasses and egg. Beat for 3 minutes with an electric mixer set on medium.  Stir in raisins.

Pour batter into loaf pan.  Bake in preheated 350°F oven, on rack set on middle rung for 55 to 60   minutes or until toothpick comes out clean.  Allow to cool in pans for ten minutes on a wire rack.  Then invert and remove from pan to finish cooking, also on wire rack.

Contributor:  Cindy Shriner

 

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