Golden rum-soaked raisins stud these moist baby loaves of banana bread.
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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
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
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.
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 bowl. Microwave 1 minute. Set aside to cool slightly.
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.
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 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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