Usually I can’t wait to make banana bread, but this time I really couldn’t wait, and made it with bananas that were ripe, but not gross-they-are-way-too-brown-to-eat-and-can-only-be-used-in-banana-bread bananas.
I followed this recipe. Not a big rum drinker, I had to go to the liquor store and buy one of those single shot bottles of rum. Unfortunately, the store I went to only had spiced rum, which slightly reminded me of how sick I got on it last time i drank any. But I digress. I bought it and used it in an effort not to drive around looking for little bottles of dark rum.
I cut up the bananas, put the lemon juice (fresh – mind you), zest and rum. It was pretty tasty by itself actually.
After mixing up the dry ingredients and the wet and combining them together in my mixer, i added the bananas above (which were mashed) and mixed them all up too! When that was well blended, i poured it in my loaf pan, then layered it with chocolate, then more batter.
I swirled a knife around to marble it up and then threw it in the oven. Unfortunately I failed to keep it in long enough. Don’t get me wrong – it was baked, just not long enough. :)
Some things that hindered the quality of this loaf. Take note, and do otherwise:
- Bananas were not over ripened
- I used spiced, not dark rum
- I took it out of the oven too early.
