Banana Rum Bread Ring with Rum Glaze

Kathie Carr

By
@kathiecc

This is a delicious old recipe found in a church cookbook. The cake/bread is moist and very banana flavored. Its topped with a sugar glaze while still warm.

Yum.......


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Serves:

12

Prep:

15 Min

Cook:

30 Min

Ingredients

BREAD RING:

1/3 c
butter, softened
1/4 c
sugar
1/2 c
brown sugar, firmly packed
2 large
eggs, slightly beaten
1 tsp
vanilla extract
1 Tbsp
rum (or substitute 1 teaspoon rum extract and 1 tablespoon water)
1 c
ripe banana, mashed
2 c
all purpose flour
1 tsp
baking powder
1/4 tsp
baking soda
1/4 tsp
salt
1/4 c
buttermilk
1/2 c
chopped walnuts

GLAZE:

1/3 c
melted butter
1/4 c
milk
2 c
sifted confectioners' sugar
1 Tbsp
rum (or substitute 1 teaspoon rum extract and 1 tablespoon water)
hot water as needed to thin to a glaze

Directions Step-By-Step

1
BREAD RING:

Cream butter and sugar. Blend in eggs, vanilla, and rum (or extract).

Sift together flour, baking powder, soda, and salt.

Stir together buttermilk and banana.

Add flour mixture and buttermilk mixture alternately to butter/ sugar mixture. Mix well, then fold in nuts.
2
Pour into a greased 6 1/2 cup ring mold (9 inch size). Bake at 350 degrees for 30-35 minutes. Prepare glaze when bread is nearly done.

Remove from oven and cool 5 minutes. Remove from mold. Bread should still be warm. Frost with Glaze.
3
TO MAKE GLAZE:

Heat butter and milk over a low heat. When melted remove from heat.

Stir sugar and rum extract into the butter and milk mixture. Use hot water to thin the glaze to your desired consistency.

About this Recipe

Course/Dish: Cakes, Sweet Breads