Rum Raisin Banana Bread: my recipe

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Bless my late Aunt Dorothy again. Her recipe for whole wheat banana bread* has undergone another successful modification, along with simplification. The latter was simply using two bowls, one for the dry ingredients and one for the wet stuff, then a speedy stir together with a wooden spoon. The process is thereby shortened and the finished product knew no difference!

The modifications were adding a cup of rummed-up golden raisins, a little squeeze of fresh lemon juice, a teaspoon of rum flavoring and a fresh-made streusel topping. (The raisins have been soaking in rum for a year, were intended for a batch of my Rum Raisin Jones at Christmas last year, but I decided not to include Joneses in the 2018 gifting.)

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This is my new favorite use for leftover bananas. First make the streusel. Then, some quick ingredient assembly, 325 degrees for 65-70 minutes in a glass bread pan (greased and parchment), testing for crumbs with a kebob stick after 60 minutes, and careful removal from the pan 10 minutes after it’s out of the oven.

Dry ingredients: 1 cup each unbleached all-purpose flour, 1 cup white whole wheat flour (or whatever whole wheat flour you choose), 1 cup brown sugar (loose pack), 1/2 teaspoon salt and 1 teaspoon baking soda. Whisk them together.

Wet ingredients: 2 eggs, 1/2 cup canola oil, 2 big bananas, 1 small squeeze lemon juice, 1 cup rummed-up golden raisins (drained), 1/3 cup warm water and 1 teaspoon rum flavoring. Stir them together, then pour into the dry ingredients and stir quickly.

The simple streusel: 1/4 cup each flour and sugar, 2 tablespoons soft butter. Mix well.

Oh, yes I did (take a bite.) IMG_0048

*https://mschefinseattle.com/2016/06/19/aunt-dorothys-whole-wheat-banana-nut-bread/

To make rummed-up raisins, simply put the golden raisins in a jar, leaving an inch of space at the top for expansion due to uptake of the rum with which you cover them. I make a pint at a time and re-use the rum a second time (so, two years) and then pour it down the drain. You can watch the raisins expand and then make this bread. It doesn’t take a year, but a couple weeks is magnifico.

In the alternative to rummed-up raisins for those who do not use alcohol in their baking, they may be soaked in orange juice for a couple hours. (I give the o.j. treatment to them when making rum raisin ice creams because the raisins have a strong rum taste in the creams, while the alcohol in this bread bakes out of the raisins.)


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