Tropical Banana Bread From Inn At Riverbend

We moved from Miami to the mountains of Southwest Virginia and brought this reminder of the tropics with us!

1 1/2 C sugar
1/2 C vegetable oil
1/4 C dark rum (I use medium color rum)
2 very ripe bananas, mashed
2 eggs
1 T milk
1 tsp vanilla extract
1 3/4 C all purpose flour
2 T dry buttermilk blend
1 tsp baking powder
1/4 tsp salt
1/2 C finely chopped walnuts
1/2 C chopped pecans
1/4 C finely grated coconut (optional)

Rum Glaze
1/4 C sugar
2 T butter
2 T water
1/4 C dark rum

Place metal blade in food processor. Add, sugar, oil, rum, bananas, eggs, milk and vanilla to processor. Pulse on and off until all ingredients are blended.

Combine flour, buttermilk, baking powder and salt and stir with a whisk to blend totally. Add gradually to the processor. Pulse on and off, scraping down the sides of the bowl with a spatula. Do not over process. Process only until flour disappears.

Spoon mixture into a greased 9 x 5 loaf pan. Sprinkle the walnuts, pecans and coconut over the top. Bake in a preheated 320 degree oven for 45 minutes or until edges pull away from the sides of the pan. You can also spoon into small loaf pan and bake for 20-30 minutes. Drizzle with warm Rum Glaze. Serve warm or chill for later use.

Rum Glaze
Combine sugar, butter and water in a microwave safe bowl. Microwave until boiling. Boil for 1-2 minutes. Stir in the rum. Pour over warm bread.

Recipe Summary:
Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 45 minutes

Other recipes by Inn at Riverbend:
Sour Cream Pumpkin Coffee Cake

Recipe Provided By:
Inn at Riverbend
Pearisburg, VA

Pearisburg Bed and Breakfast Inns