View Full Version : Dark rum in Jamaican Banana Bread?
06-25-2001, 05:45 PM
I have all the ingredients but I only have light rum. Do I need to buy dark rum or would light rum work? I
06-25-2001, 05:48 PM
sorry about the double post
06-25-2001, 06:03 PM
Mmm. I would really say that you'd at least need to use gold, if not dark. Light rum lacks the caramely flavor that you want for this bread. If you don't drink rum that often, you could most likely find an airplane bottle of the gold stuff.
06-25-2001, 10:16 PM
I'm sure there's a reason for the dark rum, but I've made it twice now with light rum and it's delicious.
06-25-2001, 11:20 PM
This is one of our favorites! I have made it with both dark and light rum... both were good, but I did prefer the dark. I am a dark run fan though, so maybe that is why. I think if you are not really a rum drinker it will not make a big enough difference.
06-26-2001, 06:22 AM
The last time I was at the liquor store I noticed Banana Rum. Has anyone tried this bread using banana rum? I would think that it would be good, but there is the possibility that it could be too banana-y. Any ideas?
I've used light rum for this bread and I think it works great.
[This message has been edited by Angela (edited 06-26-2001).]
06-26-2001, 07:58 AM
Can someone post the recipe for Jamaican Banana Bread?
06-26-2001, 08:11 AM
Here you are; I just found it using the search function.
Jamaican Banana Bread
2 tablespoons stick margarine -- softened
2 tablespoons tub light cream cheese -- softened
1 cup sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed ripe banana
1/2 cup skim milk
2 tablespoons dark rum
1/2 teaspoon grated lime rind
2 teaspoons lime juice
1 teaspoon vanilla extract
1/4 cup chopped pecans -- toasted
1/4 cup flaked sweetened coconut
1/4 cup packed brown sugar
2 teaspoons margarine
2 teaspoons lime juice
2 teaspoons dark rum
2 tablespoons chopped pecans -- toasted
2 tablespoons flaked sweetened coconut
Preheat oven to slightly less than 375º. Coat an 8 x 4-inch loaf pan with cooking spray; set aside.
Beat 2 tablespoons margarine and cheese at medium speed of a mixer; add 1 cup sugar, beating
well. Add egg; beat well.
Combine flour, baking powder, baking soda, and salt; stir well. Combine banana and next 5
ingredients (banana through vanilla); stir well. Add flour mixture to creamed mixture alternately
with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in 1/4
cup pecans and 1/4 cup coconut.
Pour batter into prepared pan; bake at 375º for 60 minutes. Let cool in pan 10 minutes; remove
from pan. Let cool slightly on a wire rack.
Combine brown sugar and 2 teaspoons each margarine, lime juice, and rum in a saucepan; bring
to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in 2 tablespoons each pecans
and coconut; spoon over loaf.
Serving Size: 1 slice
"Cooking Light, March 1997, p.110"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 188 Calories; 5g Fat (22.5% calories from fat); 3g
Protein; 33g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 105mg Sodium. Exchanges: 1
Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
06-26-2001, 09:39 AM
Just a funny story--I once went to our liquor store to buy an airline bottle of cognac for a recipe. I walked up to the counter with the little bottle, the guy rang it up and said, "Do you just want a shot glass so you can drink it right here?"
06-26-2001, 12:16 PM
Either rum will work well. I use whatever I have at the moment http://www.cookinglight.com/bbs/smile.gif Actually banana liquour might enhance that banana flavor...Mmmmm
06-26-2001, 12:36 PM
I made this with dark rum. Personally, I don't like or eat anything banana. My Dh
"did not like it". Have made other banana breads for him, which he liked.
06-26-2001, 12:54 PM
Add flour mixture to creamed mixture alternately
with banana mixture, beginning and ending with flour mixture; mix after each addition
HUH?!?! Can someone explain this to me? Maybe I haven't had my wheaties today or something, but I do not get this direction at all.
06-26-2001, 12:57 PM
It just means that you take turns adding the banana mixture and the flour mixture to the butter/sugar mixture, instead of just mixing it all together all at once. Start off by mixing in part of the flour stuff with the butter/sugar stuff, then add some banana stuff, mixing well each time until it's combined. Make sure that the last stuff you add is the flour stuff. I guess that's not very detailed, but does it make sense now?
[This message has been edited by emilycat (edited 06-26-2001).]
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