So if you have been following my blog, you would have realized that I made the lovely Portuguese orange cakes the last time and they were topped with sanding sugar. And if you haven’t been following my blog, then sign up for updates so you don’t miss out on the fun and food.
Anyway, I bought the sanding sugar and, of course, had a little left over because I wasn’t sure how much I would need for the last recipe. Needless to say, there may be a few more recipes coming your way which have sanding sugar in them. Oopsee.
There were a few bananas which were going off and getting too soft to enjoy so they were placed in the freezer for later baking. I don’t know how that happens. It seems that the bananas go from green to overripe in days. I have all the best intentions about eating them for breakfast, or throwing them in a lunch bag, but when I get around to it I just don’t feel like eating bananas that day. So they ripen.
Banana bread has become such a common dessert and you’ll find millions of variations out there with a myriad of ingredients and extras. I wanted something fairly simple (read: one bowl mixing) and a subtle nod to my home province of Newfoundland. What would be easier than throwing in some Screech? Booze is better in most things. Right? Right? –crickets chirping–
The thing about banana bread is that your bananas have to be as ripe as you can stand it. That’s the good thing about throwing them into the freezer when they reach the peak ripeness. That way you can preserve all the sweetness of the sugars in the fruit, without all the peskiness of attracting fruit flies.
Don’t get me started. I left some bananas out to ripen once and within a couple of days I was finding little fruit flies everywhere. It was like that scene in Amityville where the flies are covering the windows. Freaky. Needless to say, I throw them into the freezer before things get too out of hand.
Preheat your oven to 350F and put the ripe bananas in your stand mixer and mix on low. You want the bananas to be mushy, almost liquid-like. The softer the better. You’ll get more banana flavour if they are really ripe. Still mixing on low, add the melted butter, sugar, eggs, and rum.
Then mix your dry ingredients. You can throw everything in the mixer, but I personally like to mix my dry ingredients first to make sure everything is evenly distributed. Mix together the flour, baking soda, and salt. Add that slowly to the wet mixture and blend until clear. That is, you don’t see any more flour in the batter. Do not overmix as the bread will be too chewy.
Pour into a greased eight inch loaf pan and set aside. In a small bowl combine a couple of tablespoons of sanding sugar and a little bit of the rum. You want the sugar to absorb the rum, but not be soaking. You don’t want the sugar to dissolve. Sprinkle the sugar on top of batter and bake for 50 minutes on the middle rack. Use the knife test to check for doneness.