Spiced Chocolate Chip Rum Banana Bread
Spiced Chocolate Chip Rum Banana Bread is a basic banana bread enhanced with a little rum and a lot of chocolate chips.
Servings 12
Ingredients
- 2 cups all-purpose flour 270 grams
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 stick stick unsalted butter softened (114 grams)
- 1 cup packed dark brown sugar 200 grams
- 2 extra-large extra-large eggs 100 grams (
- 1 ½ teaspoons vanilla extract
- ¼ cup dark rum
- 3 tablespoons sour cream
- 2 cups mashed bananas 4 to 5 Medium banana
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Grease and flour an 8 ½ by 4 ½ inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda and salt, then whisk in the cinnamon, nutmeg and cloves.
- In a large bowl beat the softened butter and sugar until light and fluffy. Beat in the eggs one at a time. Add the vanilla extract, rum and sour cream. Beat until blended. Add flour mixture and stir until blended, then stir in bananas. Lastly, stir in the chocolate chips. Batter should be fairly thick.
- Spoon the batter into the pan; bake for 10 minutes at 350. Reduce the temperature to 300 degrees and bake for 80 minutes until the bread pulls away slightly from the sides of the pan and a toothpick inserted comes away clean. I use a meat thermometer and take it out when it has reached at least 205 degrees.
- Let the bread cool in the pan on a wire rack for 10 minutes, then loosen from edge of pan and let cool completely.
