BROWN BUTTER RUM RAISIN BANANA BREAD

Brown Butter Rum Raisin Banana Bread image

Obtained online. http://americanheritagecooking.com/2015/02/brown-butter-rum-raisin-banana-bread/

Provided by Chrystal Cackler @journeyrock92

Number Of Ingredients 11

Ingredients

1/2 cup(s) raisins
2 tablespoon(s) rum (dark rum)
1/2 cup(s) unsalted butter, cut in pieces
1 1/2 cup(s) all-purpose flour
1 teaspoon(s) baking powder
1/2 teaspoon(s) kosher salt
4 medium very ripe, bananas
1 teaspoon(s) vanilla
3/4 cup(s) dark brown sugar, packed
2 - eggs, lightly beaten
- extra butter and granulated sugar for the pan

Steps:

Preheat oven to 350°. In a small bowl place raisins and rum; soak until the raisins are plump and the rum is almost completely absorbed. You can speed up this process by placing the raisins and rum in a small saucepan over low heat. You don't want to boil them. If you choose to use the heating method, add an extra tablespoon of rum. Make sure they are cool before adding to the batter! Coat a standard loaf pan with butter; sprinkle the pan with some granulated sugar, and tap the pan on each side to completely coat in sugar. You can use flour instead; give it an extra hard tap at the end to get out any excess flour because it will taste bitter.
In another small saucepan melt butter over medium heat and cook, swirling occasionally, until it begins to brown. Remove from heat and pour into a small bowl when it takes on a nutty aroma and little brown bits get stuck to the bottom of the pan. Make sure you scrape out all the brown bits!!! That is flavor! In a medium bowl whisk together the flour, baking powder and salt; set aside.
In a large bowl mash the bananas with a fork until there are no large visible pieces left; add the raisins, vanilla, brown sugar; mix to combine. Add the eggs and mix until there are no visible streaks of egg and you have a homogeneous mixture. Add the flour mixture and fold in until just mixed. Be careful not to over mix or the bread will be tough and chewy. Bake in preheated oven 45-60 minutes. This time will vary greatly by oven - start checking on it after about 40 minutes. The bread is done when a toothpick inserted into the center comes out with only a few clinging crumbs. There should be no wet streaks.