Havana Banana Bread
Havana Banana Bread
Saying it three times fast is hard. Eating it slowly is even harder.
-
15 min.
prep time -
8
servings
Ingredients
2 cups AP flour, plus some for dusting the pan
1/4 tsp salt
1 tsp baking soda
8 tbsp/1 stick Gold ’n Soft® Vegetable Oil Spread, plus some for greasing the pan
1 cup packed brown sugar
2 eggs
3 tbsp buttermilk
1/3 cup pecans or other nuts, toasted, chopped
5 tsp vanilla extract
3 tbsp rum (optional)
2 cups mashed ripe bananas
1/4 tsp cinnamon, ground
1/4 tsp mace, ground
1/4 tsp cloves, ground
1/2 cup chocolate chips (optional)
1/3 cup dried fruit (dates, cherry) (optional)
Directions
Preheat oven 350º F.
Grease an 8.5 x 4.5 inch loaf pan with Gold ’n Soft® Vegetable Oil Spread and dust with flour.
Whisk together in a bowl, flour, salt, & baking soda.
In a large bowl, cream Gold ’n Soft® Vegetable Oil Spread and brown sugar until mixed well.
Beat in eggs one at a time, add vanilla, rum, mashed bananas, & spices.
Alternately add the dry mix (flour) and buttermilk until fully mixed.
Fold in the nuts, dried fruits, and chocolate chips.
Pour batter into pan and bake 10 minutes. Lower heat to 315º F and bake an additional 1 hour and 10 minutes or until tester comes clean. Allow to rest and cool.
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