Caramel Rum Banana Bread

recipe image

Photo by Posie Harwood
  • Makes
    2 loaves
Author Notes

Toasted pecans, gooey caramel, and a effective pour of rum accomplish this banana bread (tailored from an broken-down Hershey’s toffee banana bread recipe) MUCH extra attention-grabbing than the common loaf. —Posie (Harwood) Brien

  • Take a look at Kitchen-Authorized


  • 2 1/2 cups

    all-motive flour

  • 1 cup


  • 3 teaspoons

    baking powder

  • 1 teaspoon


  • 1/2 cup

    plus 2 tablespoons milk

  • 1/4 cup

    vegetable oil

  • 3 tablespoons


  • 1


  • 1 cup

    very ripe mashed banana

  • 1 cup

    chopped pecans

  • 3/4 cup

    chopped caramel (a caramel block or subtle caramel candies)

  1. Preheat your oven to 350°F. Grease and flour two 8 1/2″ x 4 1/2″ loaf pans.
  2. Whereas the oven preheats, unfold the chopped nuts on a baking sheet and toast in the oven till they scent nutty and fragrant, about 10 minutes.
  3. In a mountainous bowl, bound together the flour, sugar, baking powder, and salt.
  4. Add the milk, oil, rum, egg, and mashed banana and drag smartly.
  5. Poke in the toasted nuts and chopped caramel.
  6. Divide the batter evenly between the 2 pans, and bake for 30-35 minutes, or till a tester inserted in the center comes out with upright about a moist crumbs clinging to it. Care for shut away from oven, urge a knife at some level of the edges to loosen, and let wintry in the pan for after all 10 minutes sooner than turning the loaves out onto a wire rack.

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