banana rum bread ring with rum glaze

★★★★★ 2 Reviews
kathiecc avatar
By Kathie Carr
from North Liberty, IN

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.......

★★★★★ 2 Reviews
serves 12
prep time 15 Min
cook time 30 Min

Ingredients For banana rum bread ring with rum glaze

  • BREAD RING:
  • 1/3 c
    butter, softened
  • 1/4 c
    sugar
  • 1/2 c
    brown sugar, firmly packed
  • 2 lg
    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

  • 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.

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