Baking Banana Bread with a Rum Glaze on Our Sailboat: Join us in a Deliciously Unconventional Journey
Welcome aboard our sailboat, where we defy superstitions and bake the most mouthwatering moist Banana Bread Recipe with rum glaze you’ve ever tasted. In this blog, we’ll share our recipe, tips, and tricks for baking banana bread on a sailboat, while also debunking the age-old superstition about bananas on boats. So, hop on deck and join us on this unconventional and delicious journey!
Despite the Superstition About Bananas on Boats:
Before we dive into the recipe, let’s address the superstition surrounding bananas on boats. It is believed that having bananas on board brings bad luck to sailors. However, we firmly believe that the deliciousness of our banana bread overshadows any superstition. So, let’s set sail and bake away!
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Four things to point out for this Banana bread
- This is a rich, moist bread. If you are looking for a drier one you won’t find it here.
- Its pretty boozy so if you want, skip the Rum and use Vanilla or flavoring.
- Do not use a mixer, I have found it for us the best consistency if you just mix and incorporate everything by hand altogether.
- I’ve put link in the bottom of this blog if your interested in seeing or using the utensils I use.
- Please leave a comment if you enjoy this blog or if you thought it was a waste of your time. It would help us determine how to proceed.
Another set of Points and Tips for Banana Bread Recipe with rum glaze:
1. Ripening the Bananas: To achieve the best flavor, allow your bananas to ripen and overripen at room temperature. Also the blacker the bananas, the better they are for banana bread.
2. Quick-Ripening Hack: If you can’t wait for your bananas to turn dark brown naturally, you can quick-ripen them by popping them in a 350°F oven for 5-8 minutes. This will give them the perfect dark color and sweetness.
3. Chunky Bits of Banana: When mashing the bananas, don’t make them too smooth. Leaving some chunky bits adds texture and enhances the overall taste of the bread.
4. Cooling and Slicing: After baking, let the loaf cool for 10 minutes in the pan to solidify. Then, using a parchment paper sling, lift the loaf out of the pan and cool for another 10 minutes before slicing. This ensures a perfectly moist and easy-to-handle loaf.
5. The Magic of Time: Banana bread always tastes better the next day as the natural sweetness and moisture of the bananas settle into the bread. So, exercise patience and let it sit overnight for an even more delightful experience.
6. Storing the Bread: To keep your freshly-baked banana bread moist, wrap the fully cooled loaf in plastic wrap. If you plan to store it for a few days, place it in a Ziploc bag, ensuring it is completely cooled to prevent condensation. Squeeze out excess air and seal the bag tightly.
The Recipe: Sailboat Banana Bread with Rum Glaze
Rum Glazed Banana Bread
- 3/4 cup Brown sugar
- -1/2 cup Unsalted butter softened
- 1 1/2 cup - 3 very ripe bananas smashed
- 2 large Eggs
- 2 CUP All-purpose flour
- 1 TBS Salt
- 1 TBS Baking powder
- 1 TBS Baking soda
- 1 cup Chopped pecans or walnuts
- 1&1/4 cup Powdered sugar*
- 1/2 cup Rum*
- Preheat the oven to 350°F. Spray a standard 9x5 inch loaf pan with nonstick baking spray and set aside.
- In the bowl of an electric mixer, cream the granulated sugar and softened butter on high speed until light and fluffy. Scrape the bowl and mix in the bananas and eggs.
- With the mixer on low, slowly add the flour, salt, baking soda, and baking powder. Scrape the bowl again and mix in the shredded coconut.
- Scoop the batter into the prepared loaf pan and bake for 45-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a cooling rack set over a piece of wax paper.
- *Additionally this is completely optional. But we have made it with or without the glaze. Either way it good.
- While the loaf is cooling, whisk the powdered sugar and rum together until smooth, if too thick add more rum. Of too thin add more powered sugar,
Finally Once the loaf is out of the pan, poke holes in the top with a wooden skewer and pour the rum glaze over it. Let the glaze dry before cutting.
Baking banana bread on our sailboat is not only a delicious endeavor but also a testament to our unconventional lifestyle. Despite the superstition surrounding bananas on boats, we embrace the joy of baking and savoring this delightful treat. So, join us on this journey and let the aroma of freshly baked banana bread fill your sails. Bon voyage and happy baking!
Let me know if you have any questions or concerns. This is the time and place to let us know. Just leave a comment below. Also if you would like to see a topic about Dogs, photography, or lifestyle discussed we have not covered. Drop your suggestion in the comments below.
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