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Sample Recipes From: Made in the Shade
A Collection of Recipes by the Junior League of Greater Fort Lauderdale, Inc.
Lin's Tropical Banana Bread
Makes 1 loaf
- 1 1/2 cups sugar
- 1/2 cup vegetable oil
- 1/4 cup dark rum
- 2 ripe bananas, mashed
- 2 eggs
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 3/4 cups unbleached flour, sifted
- 2 tablespoons dry buttermilk blend
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup finely chopped walnuts
- 1/2 cup chopped pecans
- 1/4 cup finely grated coconut (optional)
- Rum Glaze (recipe follows)
- Combine the sugar, oil, rum, bananas, eggs, milk and vanilla in a mixer bowl. Beat until blended, scraping the bowl occasionally.
- Mix the flour, buttermilk blend, baking soda and salt in a bowl. Add to the banana mixture, mixing just until moistened; do not overmix.
- Spoon the batter into a greased 5x9-inch loaf pan. Sprinkle the walnuts, pecans and coconut over the top. Bake at 325 degrees for 45 minutes or until the edges pull from the sides of the pan. Remove the bread from the pan (pecans and coconut should be on top). Drizzle with the warm Rum Glaze. Serve warm or chill for later use.
Rum Glaze
- 1/4 cup sugar
- 2 tablespoons butter
- 2 tablespoons water
- 1/4 cup dark rum
- Combine the sugar, butter and water in a microwave-safe bowl.
Microwave until boiling. Boil for 1 to 2 minutes. Stir in the rum. May boil in a saucepan for 5 minutes.
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