In the kitchen

Ramekin & Rum Banana Bread

A moist, brown-sugar banana loaf with caramelized banana and toasted coconut from the blend.

One 9 × 5 in loaf1 hr 15 min

Ingredients

  • 3 very ripe bananas (about 1½ cups mashed)
  • ⅓ cup (75 g) unsalted butter, melted
  • ¾ cup (150 g) packed light brown sugar
  • 1 large egg, beaten
  • 1 teaspoon Ramekin & Rum
  • 1 teaspoon baking soda
  • ¼ teaspoon fine salt
  • 1½ cups (190 g) all-purpose flour
  • ½ cup (40 g) toasted coconut or chopped walnuts (optional)

Method

  1. Heat the oven to 350°F. Butter a 9 × 5 in loaf pan.
  2. Mash the bananas in a large bowl. Stir in the melted butter.
  3. Stir in the brown sugar, egg and Ramekin & Rum.
  4. Sprinkle the baking soda and salt over the batter and stir in, then add the flour and mix only until no dry flour remains. Fold in the coconut or walnuts.
  5. Pour into the pan and bake 55 to 65 minutes, until a skewer in the center comes out clean.
  6. Cool in the pan for 10 minutes, then turn out onto a rack.

A note on the blend

Ramekin & Rum was named for crème brûlée, and a slice of this bread, toasted and buttered, gets close. For bananas Foster, add half a teaspoon to the butter and brown sugar once the pan comes off the heat.