Chocolate Rum Banana Bread Recipes

CHOCOLATE RUM BANANA BREAD

Steps:

• Heat oven to 350°
• Spray a 9x5 inch loaf pan with nonstick baking spray.
• Mash bananas into the bottom of a large bowl. Whisk in melted butter, rum, brown sugar, egg and vanilla.
• Place baking soda, salt, flour and cocoa powder in a sifter and sift into wet ingredients. Stir with a spoon until combined.
• Add chocolate chunks and stir to blend.
• Pour into prepared pan and bake for 60 - 65 minutes, until a toothpick inserted into the center of cake comes out clean.
• Cool in pan for 15 minutes, then take out and place on a cooling rack.

MOIST BANANA BREAD (RUM BANANA BREAD)

Steps:

• Preheat the oven to 350°F (180°C). Mash the bananas using the back of the spoon or a masher, until mushy.
• Put the flour, baking powder, baking soda and salt in a medium-sized bowl and, using your hands or a wooden spoon, combine well.
• In a large bowl, mix the melted butter, sour cream (or plain yogurt) and sugar by hand, with a wooden spoon. Beat until blended, then add the eggs one at a time. Mix well.
• Stir in the mashed bananas, walnuts, dark rum and vanilla extract.
• Add the flour mixture, a third at a time, stirring well with the wooden spoon after each batch. Transfer the batter into a 9x5-inch loaf tin and bake in the middle of the oven for 60 - 75 minutes.
• Insert a toothpick, fine skewer or a cake tester in the center of the banana bread. It should come out clean. Leave in the tin on a rack to cool, about 30 minutes.
• Slice to ten (10) pieces, serve warm.

CARAMELIZED BANANA RUM BREAD PUDDING & CHOCOLATE RUM SAUCE

Steps:

• BREAD PUDDING:.
• Preheat oven to 325°F.
• Brush 5 slices with butter and set aside.
• Break remaining bread up into bite size pieces.
• Brush a 10"x12-1/2" baking dish with butter.
• Combine eggs, milk, cream, sugar and spices in medium bowl.
• Whisk to combine and set aside.
• In a large skillet, heat butter or margarine and add sugar.
• Cook for 2-3 minutes, until golden caramel forms.
• Add the banana slices and toss over high heat for 2 minutes or until just soft and golden.
• Add rum remove from heat and cool.
• Arrange broken bread in baking dish and spoon bananas on top.
• Cover with buttered bread slices, in a single layer, and pour egg mixture over top.
• Press bread down evenly and let stand for 30 minutes.
• Bake for 35-45 minutes or until puffed and golden, but custard is still moist in center.
• CHOCOLATE RUM SAUCE:.
• Combine all ingredients in a medium stainless bowl and place over simmering water until chocolate melts.
• Bottom of bowl should not be touching the water.
• Stir until smooth and serve warm with pudding.
• Enjoy!

CHOCOLATE RUM BREAD PUDDING

Steps:

• Preheat oven to 350 F degrees.
• In a large mixing bowl, whisk together eggs and cream.
• Add sugar, cinnamon, rum, salt, cocoa, bittersweet chocolate and whisk until well combined.
• Spread bread over the bottom of a buttered 2 qt baking dish.
• Pour the egg-cream mixture over the bread and let sit 10 minutes.
• Place the baking dish inside a larger baking pan, add enough boiling water to reach halfway up the baking dish.
• Bake 50- 60 minutes or until a knife inserted in the center comes out clean.
• Serve warm with whipped cream.

COFFEE RUM BANANA BREAD

Steps:

• Preheat oven to 350 F and spray standard 9 x 5 inch loaf pan with cooking oil.
• Make banana mix-in by peeling and slicing bananas into 1 inch disks in a bowl with brown sugar and cinnamon. Toss to coat.
• Place butter in a large skillet and turn heat to medium high. Once the butter has melted, add the banana with sugar and cinnamon. Stir with a wooden spoon, breaking up the bananas as they cook (2-5 minutes depending on how ripe they are).
• Add Koloa Coffee Rum and vanilla, and continue to cook until the bananas have mostly fallen apart.
• Make bread batter by placing the flours, salt, baking soda and baking powder in a large bowl. Stir vigorously with a balloon whisk until uniform in color.
• Place sugar and melted butter in the bowl of a stand mixer fitted with the paddle attachment. Beat until the sugar starts to dissolve, about 30 seconds.
• Add half the dry ingredients and beat until incorporated. Add the warm banana mix-in from the skillet and beat until incorporated. Repeat with the remaining dry ingredients and then end with the Greek yogurt.
• Scoop out 1/3 of the batter into a bowl. Measure out the Koloa Coffee Rum and add the cocoa powder to it. Stir together to form a thickened past. Scrape into the smaller batter and stir together.
• Spoon the batter into the bread loaf pan, alternating some of the regular banana bread batter with some of the Koloa Coffee Rum batter on top of each other. Once you've finished, take a butter knife and make one of two swirls in the pan to help marble the butter. Do not over-stir.
• Bake in the oven for 55-60 minutes, or until a toothpick inserted in the middle comes out clean.
• Cool in the pan for 15 minutes before turning out the warm loaf onto a wire rack to cool completely.

BANANA BREAD WITH RUM AND CHOCOLATE

Steps:

• Preheat the oven to 180°C.
• Cream the butter and sugar together, then add the mashed bananas.
• Mix in the eggs, then add the raisins, chocolate chips, and spiced dark rum.
• Fold in the self-raising flour and pour into a loaf tin.
• Bake for 45 minutes on a low shelf.