This recipe was born when I thought I had Crema Mexicana, but to my surprise what I had was a large container of thick Greek yogurt. Well I substituted the yogurt for the crema and made my Mexican Rum Raisin Banana nut bread. It turned out delicious. My Mexican Rum Raisin Nut bread comes out super moist dense and delicious. It has been always been a family favorite. I like it better made with the Greek yogurt then with the crema Mexicana or Mexican sour cream. Try my recipe with or without the raisins and nuts. But do add the Rum. Toasted with melted butter it is to die for. Enjoy
Two hours prior to making the bread open a small box of raisins the kind you pack in the kids lunch boxes, empty into the 1/4 cup of dark rum and let soak for a couple of hours. The longer the better. When ready to make the bread Preheat oven 350 degrees, Butter your loaf pans or spray with Crisco butter flavored baking and cooking spray. About one hour prior to making your bread You should have left your eggs and yogurt out so that it is room temperature. Butter can come out 1/2 hour prior to making your bread. You want it soft but not real soft.
Cream butter with the sugar until light and fluffy. Use your mixer.
Add eggs to butter/sugar mixture beat well until all is well incorporated.
In a another bowl measure the flour, baking soda, cinnamon and the salt. Mix well with a spoon or wisk.
Next combine the flour mixture into the butter mixture in four increments. Add a little and mix with the mixer then add a little more flour and continue to mix until all the flour mixture is used.
Now add all of the mashed bananas, mix with the mixer about half a minute, then add the yogurt mix with the mixer about half a minute then add the vanilla, mix again then add the raisins rum and all into the batter and mix well with a spoon. last add the chopped nuts. Mix gently and pour into the loaf pans. Bake one hour and about 15 minutes.