How to Make the Best Moist Banana Bread Ever & Rum Glaze

Finding the right Banana Bread recipe can be trying. Many of them are dry and tough or do not have enough of a banana taste. This is a no fail recipe that will kick your Banana Bread into high gear. For an extra punch try the optional rum glaze below. This recipe is also very easy to double. 

Things You’ll Need:

• 1 ¼ Cups Sugar
• ½ Cup Softened Butter
• 2 Large Eggs
• 3 Medium Bananas Mashed and Very Ripe
• ½ Cup Buttermilk (Can use Milk if you do not have Buttermilk, but Buttermilk is best)
• 1 Teaspoon Vanilla
• 2 ½ Cups Flour
• 1 Teaspoon Baking Soda
• 1 Teaspoon Salt
• 1 Cup Chopped Nuts (Optional)
• 2 Loaf Pans
• Large Mixing Bowl

Gather together ingredients: 1 ¼ Cups Sugar, ½ Cup Softened Butter, 2 Large Eggs, 3 Medium Bananas Mashed and Very Ripe, ½ Cup Buttermilk (Can use Milk if you do not have Buttermilk, but Buttermilk is best), 1 Teaspoon Vanilla, 2 ½ Cups Flour, 1 Teaspoon Baking Soda, 1 Teaspoon Salt, 1 Cup Chopped Nuts (Optional),

Preheat oven to 350 degrees

Grease bottom only of 2 loaf pans.

Mix sugar and butter together until well blended. Add in eggs, blend well.

Stir in Bananas, buttermilk, and vanilla. Blend well.

Stir in flour, baking soda, salt and nuts until just moistened. Do not over mix.

Divide batter evenly in two pans. Bake loaves about 45 minutes to 1 hour or until a toothpick inserted comes out clean. Cool 10 minutes in pans on a wire rack. (This is the point when you would add the glaze if you choose, see additional steps below) Loosen sides of loaves from pans using a butter knife. Slide knife around edges between the bread and pan. Invert loaves onto wire rack to cool.

Cool completely before slicing. Can refrigerate for up to 10 days or cover unrefrigerated for 4 days. Enjoy! Additional step for optional glaze is below.

For rum glaze: 1 Cup Butter, ½ Cup Brown or White if you do not have brown Sugar, 3 Tablespoons Spiced Rum, like Captain Morgan’s. In a sauce pan melt butter, add sugar and rum. Over medium heat bring to a slight boil. Puncture a few knife holes in the loaves and while the breads are cooling brush glaze over loaves. After 10 minutes, invert bread and pour remaining glaze over bread.