Spiced Chocolate Chip Rum Banana Bread is a basic banana bread enhanced with a little rum and a lot of chocolate chips.
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour40 minutesminutes
Servings 12
Author Cookie Madness
Ingredients
2cupsall-purpose flour270 grams
1teaspoonbaking soda
½teaspoonsalt
1 ½teaspoonscinnamon
¼teaspoonground nutmeg
¼teaspoonground cloves
1stickstick unsalted buttersoftened (114 grams)
1cuppacked dark brown sugar200 grams
2extra-largeextra-large eggs100 grams (
1 ½teaspoonsvanilla extract
¼cupdark rum
3tablespoonssour cream
2cupsmashed bananas4 to 5 Medium banana
1cupdark 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.