Banana Rum Bread Ring with Rum Glaze

Name: Banana Rum Bread Ring with Rum Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
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

By Kathie Carr
@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.......

Rating:

★★★★★ 2 votes5

Serves:

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
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How to Make Banana Rum Bread Ring with Rum Glaze

Step-by-Step

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.
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.
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.