Coffee Rum Banana Bread
A delicious recipe from Kōloa Rum Company using Kōloa Coffee Rum!
Servings: 8 slices
Ingredients
Banana Mix-In
- 4 Medium Ripe Bananas
- 6 tbsp Brown Sugar
- 1 tsp Cinnamon
- 1 tbsp Butter
- 1/4 c Koloa Coffee Rum
- 2 tsp Vanilla
Banana Bread Batter
- 1 c Bread Flour
- 3/4 c Whole Wheat Flour
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
- 1 tsp Baking Powder
- 1 c Brown Sugar (packed)
- 1/2 c Butter (melted)
- 1/4 c Plain Greek Yogurt
- 1/2 c Koloa Coffee Rum
- 1/2 c Cocoa Powder
Instructions
- Preheat oven to 350 F and spray standard 9 x 5 inch loaf pan with cooking oil.
- Make banana mix-in by peeling and slicing bananas into 1 inch disks in a bowl with brown sugar and cinnamon. Toss to coat.
- Place butter in a large skillet and turn heat to medium high. Once the butter has melted, add the banana with sugar and cinnamon. Stir with a wooden spoon, breaking up the bananas as they cook (2-5 minutes depending on how ripe they are).
- Add Koloa Coffee Rum and vanilla, and continue to cook until the bananas have mostly fallen apart.
- Make bread batter by placing the flours, salt, baking soda and baking powder in a large bowl. Stir vigorously with a balloon whisk until uniform in color.
- Place sugar and melted butter in the bowl of a stand mixer fitted with the paddle attachment. Beat until the sugar starts to dissolve, about 30 seconds.
- Add half the dry ingredients and beat until incorporated. Add the warm banana mix-in from the skillet and beat until incorporated. Repeat with the remaining dry ingredients and then end with the Greek yogurt.
- Scoop out 1/3 of the batter into a bowl. Measure out the Koloa Coffee Rum and add the cocoa powder to it. Stir together to form a thickened past. Scrape into the smaller batter and stir together.
- Spoon the batter into the bread loaf pan, alternating some of the regular banana bread batter with some of the Koloa Coffee Rum batter on top of each other. Once you've finished, take a butter knife and make one of two swirls in the pan to help marble the butter. Do not over-stir.
- Bake in the oven for 55-60 minutes, or until a toothpick inserted in the middle comes out clean.
- Cool in the pan for 15 minutes before turning out the warm loaf onto a wire rack to cool completely.