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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I found this recipe in the travel feature of the Jan. 28, 2013 edition of Woman's World magazine. The recipe comes from the Beau Rive Hotel in Roseau, Dominica. I didn't have glace cherries, so substituted with maraschino cherries. It makes a delicious, moist and flavorful loaf. If you like banana loaf, try this one, you will not be disappointed. Ingredients:
3/4 cup golden raisin |
1/3 cup rum |
1 3/4 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
5 very ripe bananas, mashed |
1 cup brown sugar |
3/4 cup butter, melted |
1 teaspoon vanilla extract |
8 glace cherries or 8 maraschino cherries |
Directions:
1. Preheat oven to 325 degrees. Grease 9 x 5 loaf pan. In a small pot, mix raisins & rum; over medium heat, bring to a boil. Cook until most of the rum has been absorbed, then remove from heat and cool. In a large bowl, mix flour, baking powder, baking soda and salt; set aside. In another bowl, beat bananas, brown sugar, butter and vanilla until the sugar has dissolved. Stir into flour mixture until blended. Stir in cherries and rum/raisin mixture. Bake 1-1/4 hours or until pick inserted in center comes out clean.
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