It’s a known and appreciated fact that Rum’s versatility goes beyond cocktails. It makes for a fantastic ingredient in the pantry. And if you haven’t tried it out yet, you’re missing out big time.
In our series #WiseMonkeyInTheKitchen, we explore rum recipes that you can wind up to at the comfort of your home. These recipes also make for some great conversation starters at a party.
Take this as your sign to introduce some WISE ingredients in your dishes and treat that sweet-toothed Rum lover in you.
Rum-Soaked Banana Bread
Find that banana browning away? Throw it in with some Rum, flour, and spices, and you’ve got a classic banana bread with a twist. The Rum adds a rich caramel spiced touch to the bread, and it’s all you’d want to snack on.
After all when life gives you Bananas, make sure to make Rum Bread out of it.
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 4 (almost brown) bananas, mashed
- 1/4 cup Wise Monkey Indian Spiced rum
- 1 tsp vanilla extract
- Spices for garnish (we went with cinnamon and nutmegs)
Method:
- Preheat your oven to 350°F (175°C) and grease your loaf pans.
- In a bowl, whisk together flour, baking soda, salt, and a pinch of cinnamon.
- In a separate bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time and mix well
- Stir in the mashed bananas, rum, and vanilla.
- Gradually add the dry ingredients to the wet ingredients, fold until just combined.
- Pour the batter into the prepared loaf pan and bake for 60-70 minutes (to be sure, just poke in a toothpick and see if it comes out clean)
- Let it cool down a bit for 10 minutes before transferring it.
- Serve warm with whipped cream and cinnamon.