So, I’ve been trying to post this recipe for this absolutely magical Caramel Rum Banana Bread since it came out of the oven this morning. Every time I make a new variation on banana bread, I declare it to be “my new favorite”. but I think this one really tops it. It’s spectacularly yummy. And I’ve been snacking on it all day… banana bread, not just for breakfast anymore (it’s quite nice this afternoon with a cup of tea as well).
2 1/2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup plus 2 tablespoons milk
1/4 cup vegetable oil
3 tablespoons rum
1 cup very ripe mashed banana
1 cup chopped pecans
3/4 cup chopped soft caramel candies (I used the Craft Caramel Bits)
Preheat your oven to 350°F. Prepare two parchment or foil slings for two 8 1/2″ x 4 1/2″ loaf pans or one 9×5″ pan. Spray generously with baking spray and dust with flour.
While the oven preheats, spread the chopped nuts on a baking sheet and toast in the oven until they smell nutty and fragrant, about 10 minutes.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk, oil, rum, egg, and mashed banana and stir well. Stir in the toasted nuts and chopped caramel.
Divide the batter evenly between the two pans, or fill the larger pan to 3/4 full (you may have a little batter left; do not overfill) and bake for 40-45 minutes for the smaller pans or 50-55 minutes for the larger, or until a tester inserted in the center comes out with just a few moist crumbs clinging to it. Remove from oven and let cool in the pan for at least 10 minutes before turning the loaves out onto a wire rack to cool completely.