Banana Rum Quick Bread
Recipe: #3755
December 29, 2011
Categories: Breads, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day Labor Day, Mothers Day, Picnic, Potluck, Oven Bake, Make it from scratch, , more
"This is my family's favorite bread, hope you enjoy it if you make it"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (136.3 g)
- Calories 501.1
- Total Fat - 26.7 g
- Saturated Fat - 4.6 g
- Cholesterol - 69.4 mg
- Sodium - 326.5 mg
- Total Carbohydrate - 61.4 g
- Dietary Fiber - 2.1 g
- Sugars - 37.3 g
- Protein - 6.8 g
- Calcium - 25.8 mg
- Iron - 1 mg
- Vitamin C - 2.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350°F.
Step 2
Grease a 9x5 inch loaf pan.
Step 3
Combine flour, baking soda and salt; stir to mix well.
Step 4
Using an electric mixer, in a bowl beat together shortening, sugar, mashed bananas, and eggs and rum. When well beaten, gradually add the flour mixture while mixture is at lowest speed. Mix only until combined using a spoon.
Step 5
Stir in the chopped walnuts. Transfer the batter to pan. Bake for 65-70 minutes or until cake tests done (toothpick inserted in center comes out clean).
Step 6
Remove from oven and allow to sit for several minutes. Run a bread knife around edges of loaf pan to free it from sides and remove from pan.
Tips
No special items needed.
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