Caramel Rum Banana Bread

• Produce

  • 1 cup Banana, very ripe

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 3 tsp Baking powder
  • 3/4 cup Caramel
  • 1 tsp Salt
  • 1 cup Sugar

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Nuts & Seeds

  • 1 cup Pecans

• Dairy

  • 5/8 cup Milk

• Beer, Wine & Liquor

  • 3 tbsp Rum

Found on food52.com

Description

Ingredients

• 2 1/2 cups all-purpose flour
• 1 cup sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup plus 2 tablespoons milk
• 1/4 cup vegetable oil
• 3 tablespoons rum
• 1 egg
• 1 cup very ripe mashed banana
• 1 cup chopped pecans
• 3/4 cup chopped caramel (a caramel block or soft caramel candies)

Directions

• Preheat your oven to 350°F. Grease and flour two 8 1/2 x 4 1/2 loaf pans.
• While the oven preheats, spread the chopped nuts on a baking sheet and toast in the oven until they smell nutty and fragrant, about 10 minutes.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• Add the milk, oil, rum, egg, and mashed banana and stir well.
• Stir in the toasted nuts and chopped caramel.
• Divide the batter evenly between the two pans, and bake for 30-35 minutes, or until a tester inserted in the center comes out with just a few moist crumbs clinging to it. Remove from oven, run a knife around the edges to loosen, and let cool in the pan for at least 10 minutes before turning the loaves out onto a wire rack.