I really like banana bread. It not only can make a great dessert item with a little bit of ice cream (go for Ben and Jerry’s Chunky Monkey for the complete banana experience, or make your own homemade banana ice cream), but it also is perfect for a brunch buffet or even just for breakfast on its own. I have tried a few different banana bread recipes and have never been disappointed in any that I have made, so when I saw this one from Joy the Baker I knew it had to be a hit. How could you go wrong by combining two great things – banana bread and a Dark and Stormy? If you have never had a Dark and Stormy, I was introduced to them long ago on a cruise to Bermuda and it’s a great combination of dark rum and ginger beer. this recipe incorporates the concept, though it leaves out the ginger beer and uses ginger instead.
Dark and Stormy Banana Bread
1/2 cup (1 stick) plus 2 tablespoons unsalted butter
1 cup lightly packed muscovado brown sugar (or dark brown sugar)
2 large eggs
2 teaspoons pure vanilla extract
1 tablespoon dark rum
2 ripe bananas, mashed
1/2 tablespoon fresh grated ginger
heaping 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
Place a rack in the upper third of the oven and pre-heat the oven to 350 degrees F. Melt the butter in an 9-inch cast iron skillet over medium-low heat. Melt the butter until the crackling subsides and the butter begins to brown. Remove the skillet from the heat and stir in the sugar. Whisk until the butter and sugar are thoroughly combined. The mixture may seem broken as the butter won’t completely absorb into the sugar just yet. Allow the mixture to stand and cool for about 5 minutes.
Whisk in the eggs, one at a time. The mixture will begin to emulsify, be glossy and no longer greasy. Whisk in the vanilla and the dark rum. Add the mashed bananas, fresh ginger, cinnamon, nutmeg, and ground ginger and stir to combine.
Add the flour, baking soda, and salt. Stir the mixture carefully until all of the dry ingredients are incorporated. Use a spatula to scrape down the sides and spread the batter evenly across the skillet.
Place the skillet in the oven and bake for 18-25 minutes until mixture is dry on the top, but still slightly soft in the center. Remove the skillet from the oven and allow the banana bread to cool for 15 minutes. Sprinkle the banana bread with powdered sugar if you’d like and enjoy it warm.