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Categories:Viewed: 93 - Published at: 6 years ago
Ingredients
- 6 cups/900 grams all-purpose flour
- 2 1/2 tablespoons/45 grams baking powder
- 3/4 teaspoon/4 grams baking soda
- 2 teaspoons/12 grams fine sea salt
- 7 medium ripe bananas, peeled
- 16 tablespoons/226 grams unsalted butter, plus more for the pans
- 1 1/2 cups/300 grams dark muscovado sugar
- 1/2 cup plus 3 tablespoons/160 grams dark rum
- 5 large eggs
Method
- Preheat the oven to 375F (190C) or 350F (175C) with convection.
- Butter two 9 x 5-inch loaf pans; set aside.
- Combine the flour, baking powder, baking soda, and salt in a large bowl.
- Cut the bananas and butter into approximately 1/2-inch (1.25-centimeter) pieces.
- Place the bananas, butter, and sugar in a pot set over medium heat and bring to a slow simmer.
- Cook the mixture until the butter is fully melted and the bananas are falling apart.
- Remove from the heat and let cool to room temperature.
- Pour the banana mixture into a blender, add the rum and the eggs, and puree until smooth.
- Quickly pour the banana base into the dry ingredients.
- Use a wooden spoon or rubber spatula to quickly mix the wet and dry ingredients together until they form a homogeneous batter.
- Do not overmix.
- Divide evenly between the loaf pans.
- Use an offset spatula to gently smooth the top and then run a finger around the edge of the pan creating a slight indentation in the batter to facilitate even rising.
- Place both pans on the center rack of the oven and bake for 50 minutes.
- When the breads are done they will feel firm to the touch and a skewer inserted into the center should come out clean.
- Place the pans on a wire rack and let cool for 10 minutes.
- Remove the bread from the pans and return them to the rack to cool completely.