HOT BUTTERED RUM QUICK BREAD

Hot Buttered Rum Quick Bread image

Provided by Vino Girl

Time 1h

Yield 12 serving(s)

Number Of Ingredients 16

cooking spray
1 1/2 teaspoons flour
1 cup flour
1/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
3/4 cup packed light brown sugar
1/4 cup chilled butter, cut into pieces
1/3 cup egg substitute
1/2 cup ripe mashed banana (about 1 banana)
2 tablespoons dark rum
1/2 teaspoon vanilla extract
1 tablespoon butter, melted

Steps:

Lightly coat an 8 x 4 inch loaf pan with cooking spray; dust with 1 1/2 teaspoons all-purpose flour. Set aside.
Preheat oven to 350°.
Combine flours, baking powder, baking soda, cinnamon, salt, and nutmeg; stir with a whisk to combine.
Combine sugar and 1/4 cup butter in a large bowl; beat at medium speed until light and fluffy (about 3 minutes).
Add egg substitute; beat until combined.
Beat in banana, rum, and vanilla.
Add flour mixture to banana mixture; beat on low speed just until combined.
Scrape batter into prepared pan with a spatula; smooth top.
Bake for 30 minutes; gently remove from oven, and drizzle top with 1 tablespoon melted butter.
Bake an additional 10 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 5 minutes before turning out onto a wire rack to cool completely.