Sweet, tender, moist brown butter banana bread with a nutty flavour and a tiny hint of rum.
You know it is time to bake banana bread when a fruit fly is spotted hoovering around the fruit bowl and the bananas get spotty. Brown butter banana rum bread to be precise. Quite a mouthful!!!
For this recipe, I took my favourite banana recipe and added a twist . Brown butter and rum were infused into the batter. The rum just cos I love booze. Lol, I kid, I jest. Though I do like my rum. Each time my neighbour visits the Caribbean he brings be a bottle of rum. Oh and my bestie brought me a bottle too when she came to visit me this summer. Let’s not digress. The rum compliments the banana as well as adds flavour.
Let’s talk about just how delicious this banana bread tastes. The very ripe bananas makes this bread so tender as well as sweetens. So the riper the bananas the better. Don’t be so quick to throw away those brown spotty bananas. Brown sugar is the magic ingredient to keeping the brown butter banana rum bread moist. Complimenting the flavours of the bread are vanilla extract and nutmeg. Eggs and buttermilk also add more moisture to the bread. If you haven’t got buttermilk, make some by mixing in a half a tablespoon of lemon juice into half a cup of milk. Finally folded into the batter is brown butter which gives a rich nutty flavour.
The batter is easy to make and takes about 15 minutes to whip up. Bake for 45 minutes to 1 hour and before long your kitchen will be filled with that of lovely smell of freshly baked banana bread.
A super moist tender brown butter banana rum bread that melts in your mouth with each bite. Best of all flavours of the rum develops the longer the banana rests. I made this loaf twice in a space of two days. First loaf disappeared before my eyes in like 5 minutes after I offered some friends a taste. Second loaf I enjoyed all by myself with a nice cup of teas.
- 120g (1/2 cup) butter, melted and browned
- 135g (3/4 cup) light brown sugar
- 1 egg
- 200g banana (about 3 bananas)
- 1 teaspoon vanilla extract
- 120 ml (1/2 cup) buttermilk
- 3 tablespoons brown rum
- 180g ( 11/2 cups) flour
- 1/2 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon ground nutmeg
Place sliced butter ( butter is sliced so that it melts faster and evenly) in a saucepan over medium heat.Once butter begins to melt begin start whisking. Continue whisking until light brown specks begin to form and you smell a nutty aroma. Remove from heat and and pour into a small bowl with all the bits. Set aside to cool.
Preheat oven to 170 degrees celcius. Grease and dust a loaf tin with flour.
In the bowl of stand mixer beat sugar and egg until well incorporated. Beat in mashed bananas, buttermilk and rum.
Sift into egg mixture the flour,baking powder, bicarbonate of soda and nutmeg and beat until combined.
Pour in brown butter and beat until well combined.
Pour into prepared loaf tin and bake for about 45 minutes to 1 hour or until a toothpick or skewer inserted in the centre comes out clean. Leave to cool tin for 15 minutes, then run a knife around the edge and invert onto cooling rack.
Thalia @ butter and brioche says
Yum! Brown butter anything is a guaranteed pleaser so I can imagine this banana bread tastes amazing. Love the addition of rum too – bet it adds such a complex flavour level.
ChiChi Dodoo says
Brown butter is definitely a pleaser and the rum totally adds to the flavour level. Thanks for stopping by Thalia.
Dorothy @ Crazy for Crust says
I’m drooling. Regular banana bread will never be okay after brown butter and rum!!
ChiChi Dodoo says
I totally agree, Dorothy. loool
Marla Meridith says
This looks amazing!!
ChiChi Dodoo says
Thank you Marla!! 🙂