You should know by now that I do not like bananas. However, my one banana exception is for banana bread and it’s funny that my most popular recipe is for banana bread. But I think I’ve found a match for the ever-delicious chocolate-chip laden and cinnamon-sugared crunch of the UBC cake. This one doesn’t have chocolate or a heavy hand when it comes to spices, but that’s not to say it is without kick. A nice glug of rum makes this bread even tempered but with a little bit of the crazy-eye. And every good cake needs a bit of crazy.
I found this recipe on Smitten Kitchen particularly appealing since I had 3 very brown bananas tucked into the freezer. She adapted her recipe from another food blogger and I have adapted hers based on what I had around the kitchen. I didn’t have a bottle of Wild Turkey laying about, so I subbed in some Jamaican amber rum and pecans for crunch. It’s easy, delicious and I can’t wait until I have a few more big bad bananas around so that I can mash them into submission for this cake. Scrumptious with fresh berries sprinkled about, or as my husband prefers, smeared with unsalted butter. It’s good for an evening snack and even better for breakfast.
You better believe me that I was very sad to see this last slice go. One more thing…head over to the Food Network Canada blog to read my post on the Alibi Room. Finally, beer lovers in Vancouver have a place to revel that is not my living room. Hooray!
jacked-up banana bread
adapted from Smitten Kitchen
3 ripe bananas, mashed
1/3 c melted Earth Balance margarine (but any light flavored oil or butter should do)
3/4 c lightly packed brown sugar
1 egg, beaten
1 t vanilla
1 T rum
1 t cinnamon
1/2 t nutmeg
pinch of ground cloves
1 t baking soda
pinch of salt
1 1/2 c of flour
1/2 c chopped pecansPreheat oven to 350. Mash up your bananas and then add in the melted margarine and brown sugar. Mix about with a wooden spoon until well combined and then toss in the egg, rum and the rest of the spices. Add the baking powder and a pinch of salt and combine. Add the flour and then finally the pecans and pour batter into a lightly oiled loaf pan. Bake for 1 hour or until cake tester comes out clean. Remove from oven. When cooled slightly, remove from pan and put on rack to cool completely. Or just dive in when ready.
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