banana rum bread ring with rum glaze
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.......
prep time
15 Min
cook time
30 Min
method
---
yield
12 serving(s)
Ingredients
- BREAD RING:
- 1/3 cup butter, softened
- 1/4 cup sugar
- 1/2 cup brown sugar, firmly packed
- 2 large eggs, slightly beaten
- 1 teaspoon vanilla extract
- 1 tablespoon rum (or substitute 1 teaspoon rum extract and 1 tablespoon water)
- 1 cup ripe banana, mashed
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup buttermilk
- 1/2 cup chopped walnuts
- GLAZE:
- 1/3 cup melted butter
- 1/4 cup milk
- 2 cups sifted confectioners' sugar
- 1 tablespoon rum (or substitute 1 teaspoon rum extract and 1 tablespoon water)
- - hot water as needed to thin to a glaze
How To Make banana rum bread ring with rum glaze
-
Step 1BREAD 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.
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Step 2Pour 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.
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Step 3TO 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Cakes
Category:
Sweet Breads
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