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.
Filed under: Bread |