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Location: Texas, United States

Wednesday, November 21, 2007

Hot Buttered Rum Quick Bread

Cooking spray
1 1/2 teaspoons all-purpose flour
1 cup all-purpose flour (4 1/2 ounces)
1/4 cup whole wheat flour (1 1/4 ounces)
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
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°.

Lightly spoon 1 cup all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. 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 with a mixer 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 at 350° 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.

12 servings (serving size: 1 slice)



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