Espresso and Rum Banana Bread

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Roll out those lazy, hazy, crazy days of summer
Dust off the sun and moon and sing a song of cheer…

These words come to mind when I think of this, particular summer.
I have never been more carefree and just plain happy, and it all started back in June with a cozy family breakfast in my garden, featuring this Banana Bread.
Now, I’m not saying that Banana bread is responsible for a wonderful summer, and you wont believe me if I do, but rather my happy mood inspired this very easy and very tasty treat.

Ingredients

  • 2-3 very ripe bananas, peeled
  • 1/3 cup melted butter
  • 1/4 cup sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cups of all-purpose flour
  • 1 tablespoon espresso  powder
  • 1 tablespoon golden rum (optional)
  • 1/4 cup golden raisins(optional)

Ingredients

  1. Preheat the oven to 350°F.
  2. Bitter a loaf pan and sprinkle it with a light coat of flour, to prevent sticking.
  3. Add bananas to the mixing bowl and mash them until smooth. Add melted butter and rum to bananas and mix
  4. Stir in the salt, baking soda, sugar, beaten egg, vanilla extract and espresso powder.
  5. Mix in the flour and add raisins if using.
  6. Pour batter into the prepared pan. Bake for about an hour or until a toothpick inserted into the center comes out clean.
  7. Cool completely.
  8. If you wish you can glaze the banana bread with chocolate ganache and decorate.
  9. Pour a cup of coffee, slice a piece of banana bread and enjoy!

For Chocolate Ganache:-
In a sauce pan over medium low flame, heat equal parts bittersweet chocolate chips with heavy cream on a stove top until smooth.

2 responses to “Espresso and Rum Banana Bread

  1. *TO WHOM IT MAY CONCERN:* *SINCE I AM NIOT TSLLOWED TO EAT BANANA’S* * I MADE THIS WITH OTHER ASSORTED FRUITS AND OMG HOW DELISH IT CAME OUT*

    *THANX A TON FOR THE IDEA* *CHEF ARIE DUBOV*

    CHEF ARIE DUBOV

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