Rum Banana Bread

Prep Time
15 min
Cook Time
1 hr
1 loaf
Rum Banana Bread
2 cups all-purpose flour
3/4 cup brown sugar, plus 1 tablespoon more for topping
1 ½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
2 tablespoon ground flax seed
½ cup chopped nuts (cashews, almonds, pecans, walnuts, whatever you got)
1/4 cup plus 1 tablespoon melted coconut or olive oil
2 teaspoon vanilla extract
¼ cup rum
1/4 cup nondairy milk
1 teaspoon lemon juice or apple cider vinegar
1 1/2 cups mashed banana (about 5 regular sized bananas)

Place a rack in the center of the oven and preheat to 350 degrees. Grease and flour a 9×5-inch loaf pan and set that shit aside.

In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and flax. In a medium bowl whisk together the oil, vanilla extract, rum, milk, vinegar, and bananas.  Add the wet ingredients to the dry ingredients all at once. Mix it all together until there aren't any big dry spots but don't over-do it and make that shit tough. You got this. Spoon the batter into prepared loaf pan and top with a little brown sugar cause that shit looks choice.

Bake for 45 minutes to 1 hour, basically until a toothpick stuck into the center of the loaf comes out clean.  Let that motherfucker cool in the pan for 15 minutes then take it out and let it cool all the way. If you eat this shit right of the oven it won't have the right texture. Have some goddamn patience.

It will last about 5 days covered on the counter. Double this shit and freeze the other loaf for when you need it. Future you will be thankful.

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