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Golden rum-soaked raisins stud these moist baby loaves of banana bread.
Heat oven to 350°F.
Grease bottoms only of 3 (5 3/4x3-inch) mini loaf pans; set aside.
Combine raisins and 1/3 cup rum in medium microwave-safe bowl. Microwave 1 minute. Set aside to cool slightly.
Combine 3/4 cup brown sugar and 1/2 cup butter in bowl; beat at medium speed until creamy. Add bananas, eggs and vanilla; continue beating until well mixed. Add flour, baking soda and salt. Beat at low speed just until flour is moistened. Stir in raisin mixture.
Spoon batter evenly into prepared pans. Bake 35-45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans; remove to cooling rack.
Combine all glaze ingredients except powdered sugar and turbinado sugar in small microwave-safe bowl. Microwave 30-35 seconds until butter is melted; stir until smooth. Stir in powdered sugar until well mixed. Spread glaze over warm loaves. Sprinkle with turbinado sugar, if desired.
*Substitute 2 teaspoons rum extract and enough water to equal 1/3 cup.
**Substitute 2 teaspoons milk and 1/8 teaspoon rum extract.
Dietary Fiber: 1g
This turned out great. Definitely use rum forvraisins and glaze. 1/3 cup of rum is not to much.
The mini loaves turned out great. I used the exact amounts of ingredients and got 4 mini loaves (12 x 5cm). They were moist and soft, not dense. And the aroma was incredibly good. I'll sure bake these loaves again. The mini sizes are nice too because you can easily share one loaf or two. Thanks Land O'Lakes for this recipe.By the way, I used only 65ml rum because I felt that 1/3 cup was too much. And the loaves were still moist enough.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3270
© 2014 Land O'Lakes, Inc.
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