Chloé loves to cook with her mommy, which pretty much melts my heart. One of our favorite things to make together is banana bread. Chloé’s a big fan!
Side note, and maybe the most important thing I want to share: Can I just tell you how much I treasure these moments with my daughter? If you know me, you know there isn’t a second that goes by when I don’t feel steamrolled by gratitude. I especially love the ordinary experiences I get to share with her, like baking. She makes everything special.
Aaaand we’re back!
This recipe raises the banana bread bar with the addition of orange zest and rum. I skip the rum for Chloé but love it for myself. It makes a great housewarming gift. Also, it’s nice to have a loaf in the freezer for when guests stay at your house (DIY breakfast!) or stop over for coffee.
You’ll need a loaf pan, 2 very ripe bananas, an orange, and some rum. I bet you already have all of the other ingredients in your fridge/pantry.
Orange Rum Banana Bread
Preheat oven to 350.
Butter and flour a loaf pan.
1 cup plus 2 T of flour
2 t baking powder
1/2 t baking soda
1/2 cup melted butter
1/4 teaspoon salt
1/2 cup sugar
2 large, extra ripe bananas
1 teaspoon vanilla extract
1 Tablespoon dark rum
1 teaspoon orange zest
Combine the dry ingredients in a small bowl.
Combine the melted butter and sugar. Mix well. Wait a hot minute (more like a long pause — ten seconds?) before adding the eggs. Mash the bananas between your fingers and throw them in the batter. Add the vanilla, rum, and orange zest. Slowly add the dry ingredients and mix until just combined.
Pour batter into your loaf pan. Bake for one hour. It’s done when it’s nice and brown, and a cake tester/knife comes out clean.
I can’t wait for you to try this for yourself. I think you’re going to love the depth of flavor from the zest and booze. Let me know what you think!