Black Bottom Rum Banana Bread

Wow! Say that five times fast…Black Bottom Rum Banana Bread, Black Bottom Rum Banana Bread… 🙂 Anyway, I had some bananas that needed to be used, so I thought I would make something slightly different than the usual banana bread. The “black bottom” sort of crept up the sides a little on this loaf, but it still looks quite nice. The combination of rum and banana flavor in this bread is wonderful.


Black Bottom Rum Banana Bread

2 cups flour
3/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup Lucerne Best of the Egg Whites – 100% Liquid Egg White, or other egg white substitute
3/4 cup skim milk
1/4 cup unsweetened applesauce
3 teaspoons rum extract
1 1/2 cups mashed bananas
1/4 cup unsweetened cocoa

Preheat oven to 350 degrees. Grease and flour a 9 x 5 loaf pan.

In a medium bowl, combine flour, sugar, baking powder and baking soda.

In a large bowl, combine egg substitute, milk, applesauce, rum extract and mashed bananas.

Add dry ingredients to banana mixture. Mix thoroughly.

Remove approximately 1/3 of the batter and place in a small bowl. Add cocoa to batter in small bowl and mix well.

Put cocoa batter from small bowl into the bottom of the prepared loaf pan. Pour remaining batter from large bowl over cocoa batter.

Bake for approximately 55 to 60 minutes, or until toothpick inserted in center comes out clean.

Let bread cool in pan for about 10 minutes, then invert onto wire rack to cool completely.

5 Responses

  1. I love stopping by and seeing what you’ve come up with but if I made half of the recipes that I would like to I will be twice the woman I am now! Only Hubby and me and we are at that age where everything goes right to extra lbs. unfortunately.

  2. This sounds delicious. I never know what to do with leftover bananas when they get mushy. This is perfect and would be so tasty with a cup of Kona coffee from my favorite after a long day. Definitely trying this one.

  3. hey try this banana bread

    * 2 Banana
    * 1 3/4 cups Plain Flour
    * 1/4 cup Brown Sugar
    * 3/4 cup Castor Sugar
    * 125 grams Butter
    * 30 grams Almonds crushed
    * 1 tablespoon Baking Soda
    * 1 tablespoon Baking Powder
    * 1 teaspoon Cinnamon
    * 2 Eggs
    * 275 millilitres Greek yoghurt

    Set oven temp to 180 degrees centigrade. Melt butter, set aside to cool a little. In a mixing bowl, mix together crushed almonds, sugars, sifted flour with baking soda, baking powder and cinnamon. Pour in melted butter, lightly beaten eggs and yoghurt. Mix together until combined, do not overmix. Bake in a greased loaf tin in a moderate oven for 1hr or until a scewer inserted comes out clean. Turn out of tin, cool on a wire rack

  4. This sounds and looks lovely banana bread. I always have bananas ion my fruit bowl that need using up and a great recipe here to use them in 🙂

    Rosie x

  5. What a nice change from traditional banana bread. I can’t wait to try it, I’ll let you know what the family thinks.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: