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Ingredients
- 1 and 1/2 cup all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 Tablespoons Rum (Original calls for 3T, but I made a rum and diet coke last weekend, oops.)
- 1 cup sugar
- 1/2 cup unsalted butter, room temp.
- 2 eggs
- 2 teaspoons vanilla
- 2 medium bananas, very ripe
- 1/2 teaspoon cinnamon, optional, or to taste
- demerara sugar, optional, for topping prior to baking
- confectioners sugar sprinkled on top, optional
Preparation
Step 1
I decided to cut it in half and use a 8″ by 8″ square pan, instead of the 13″ by 9″ by 2″ pan.
Preheat oven to 350 degrees F.
In a medium bowl, sift the flour, soda, powder, and salt, and cinnamon (if using), and stir with a whisk to combine. Set aside.
Cream the room temp. unsalted butter with the sugar, until fluffy and light. Add the eggs and mix, one at a time, scraping down the sides of the bowl as needed. Add the vanilla and mix to combine.
In another bowl, use a fork to mash the bananas well, then add the rum to the banana and stir to combine.
Add the banana/rum mixture to the creamed butter mixture and mix well to combine. Add the flour mixture and mix on low, scraping down the sides as needed, but being careful not to over mix.
Pour batter into prepared pan and level with a small offset spatula or the back of a spoon.
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