Banana-Rum Bread
Ingredients:
- ½ C. Salted Butter
- 3 Large Ripe Bananas (or one cup banana puree)
- 1 C. Sugar
- 2 C. Flour, sifted
- 1 tsp. Baking Soda
- 2 Eggs
- 4 Tbsp. Dark Rum
- 1 C. Pecans, chopped
Directions:
- Preheat oven to 350°F.
- Cream butter and sugar. Beat eggs. Pour eggs and rum into butter and sugar mix.
- Mash bananas and add to the mixture. Add sifted flour, baking soda and pecans to the mixture. Mix well.
- In a greased large pan, pour mixture. Bake for one hour. When done, remove from oven and turn out onto a platter.
- Sprinkle top with powdered sugar. Serve cold or hot.
Spirited Banana Eggnog
Ingredients:
- 3 eggs, separated
- ¼ C. Sugar
- Pinch of Salt
- Nutmeg, grated
- 16 oz. Half and Half
- 8 oz. Dark Rum
- ¼ C. Crème de Banana Liqueur
- 2 Tbsp. Sugar
Directions:
- Separate the eggs. In a bowl add the egg yolks and ¼ cup of sugar and beat with an electric mixer until light and lemon-colored.
- Add the Half and Half, Rum and Crème de Banana Liqueur.
- In a separate bowl, beat egg whites with salt until stiff. Add two tablespoons of sugar and mix. Fold mixture gently into egg yolk mixture.
- Eggnog is ready to serve. Grate a little nutmeg over each serving. Serves 16 punch cups.
