This orange banana bread with rum is moist and packed with flavor.
Recipe makes one 12 x 5 x 3 – inch loaf, easily cut into 15 slices.
I make my banana bread in a 30 x 13 x 8 – cm (12 x 5 x 3 – inch) loaf pan. If you use a pan of different size, you might have to adjust the baking time.
If you are allergic to nuts, you can easily leave them out. If you want any other kind, you can simply substitute the macadamia. Chocolate chips are great too, especially if semisweet.
Store the bread in an airtight container or wrapped in plastic wrap at room temperature. It keeps for about 3-4 days, then it gets drier.
Freezing: You can freeze the whole loaf or individual slices. Wrap them tightly in plastic wrap twice, then put in a container or ziplock bag and freeze. Thaw on the counter, at room temperature, or in the microwave (the defrost program is best for this) if you’re in a hurry.
Recipe inspired by Flo Braker’s banana bread.
Find it online: https://www.sugarsalted.com/orange-banana-bread-with-rum/