Hot Buttered Rum Quick Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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For the prettiest loaf, make sure the butter is chilled when beaten into the batter. You can use gold rum in place of dark, if you wish. Ingredients:
cooking spray |
1 1/2 teaspoons all-purpose flour |
1 cup all-purpose flour (4 1/2 ounces) |
1/4 cup whole wheat flour (1 1/4 ounces) |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/4 teaspoon grated nutmeg |
3/4 cup packed light brown sugar |
1/4 cup chilled butter, cut into pieces |
1/3 cup egg substitute |
1/2 cup ripe mashed banana (about 1 banana) |
2 tablespoons dark rum |
1/2 teaspoon vanilla extract |
1 tablespoon butter, melted |
Directions:
1. Lightly coat an 8 x 4-inch loaf pan with cooking spray; dust with 1 1/2 teaspoons all-purpose flour. Set aside.
2. Preheat oven to 350°.
3. Lightly spoon 1 cup all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, cinnamon, salt, and nutmeg; stir with a whisk to combine.
4. Combine sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 3 minutes). Add egg substitute; beat until combined. Beat in banana, rum, and vanilla. Add flour mixture to banana mixture; beat on low speed just until combined. Scrape batter into prepared pan with a spatula; smooth top. Bake at 350° for 30 minutes; gently remove from oven, and drizzle top with 1 tablespoon melted butter. Bake an additional 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes before turning out onto a wire rack to cool completely.
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