Golden rum-soaked raisins stud these moist baby loaves of banana bread.
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Bread
3/4 cup golden raisins
1/3 cup rum
3/4 cup firmly packed brown sugar
1/2 cup Land O Lakes® Butter, softened
2 large (1 cup) ripe bananas, mashed
2 large Land O Lakes® Eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Glaze
1 tablespoon firmly packed brown sugar
1 tablespoon Land O Lakes® Butter
2 teaspoons milk
2 teaspoons rum
1/2 cup powdered sugar
Land O Lakes® Butter with Canola Oil
2 teaspoons turbinado (raw) 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.
STEP 1
Heat oven to 350°F. Grease bottoms only of 3 (5 3/4x3-inch) mini loaf pans; set aside.
STEP 2
Combine raisins and 1/3 cup rum in bowl. Microwave 1 minute. Set aside to cool slightly.
STEP 3
Combine 3/4 cup brown sugar and 1/2 cup butter in another 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.
STEP 4
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.
STEP 5
Combine all glaze ingredients except powdered sugar and turbinado sugar in bowl. Microwave 30-35 seconds until butter is melted; stir until smooth. Stir in powdered sugar until well mixed. Spread glaze over warm loaves. Top with Land O Lakes® Butter with Canola Oil and sprinkle with turbinado sugar, if desired.
Raw brown sugar, or turbinado, is a coarse sugar that is nice for topping baked goods. Look for it near the other sugars in the baking aisle of the supermarket.
For easy gift-giving, bake loaves in mini aluminum foil loaf pans.
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