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sugarsalted.com

Orange banana bread with rum

A moist banana bread with orange juice and yogurt. This is so flavorful and simple to make.
Prep 15 minutes
Cook 45 minutes
Total Time 1 hour
Servings 12

Ingredients 
US | M

  • 2 1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed banana from 2 large bananas
  • 1/3 cup greek yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon dark rum
  • 1/4 cup fresh orange juice
  • 1 teaspoon orange zest
  • 1 stick unsalted butter at room temperature
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 2/3 g macadamia nuts roughly chopped

Instructions

  • Preheat the oven to 350°F (175°C). Grease (with butter or oil) the bottom and sides of 1 loaf pan, line the bottom with parchment paper and grease this too. Dust the insides of the pan with flour and set aside.
  • In a medium bowl, combine flour, baking powder, baking soda and salt. In another bowl, combine the mashed bananas, yogurt, vanilla, dark rum, orange juice and zest. Set aside.
  • Cream butter and sugar in a large bowl or in the bowl of your mixer. When it's light and fluffy, after about 5 minutes, whisk in eggs one at a time, beating after each addition.
  • Alternately add the flour and banana mixtures, beginning and ending with flour. Stir just until incorporated. Fold in chopped nuts.
  • Pour the batter to the prepared pan in an even layer. Bake for 40-50 minutes or until a skewer inserted in the center comes out cleand and the top of the bread is golden brown. (If it's browning too fast as you bake it, cover it with aluminum foil to prevent burning.)
  • Transfer the pan to a wire rack and cool for 10-15 minutes, then turn the pan upside down close to the counter and remove the bread from the pan.
  • Let the bread cool completely before cutting and serving.

Notes

I make my banana bread in a 12-inch (30-cm) loaf pan. If you use a pan of different size, you might have to adjust the baking time.
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.