I want to show you how wonderfully your favorite treats can turn out when using raw sugar in place of granulated sugar. Witness: this banana daiquiri bread. It has a little booze in it, which makes things a little more fun, plus gives the bread a bit of a tropical twist. I used spiced rum and Cointreau, but you can use any kind of rum or orange flavored liqueur – maybe some coconut rum and triple-sec? The world of banana bread is your oyster. I loved how moist this ended up being, as well as the crunchy crust from the extra raw sugar sprinkled on top. Usually banana bread is kind of boring, but Kramer and the party that I brought this to all seemed to really enjoy it quite a bit, which, as I’m sure you know, always gives the baker a sense of accomplishment. After seeing how lovely this bread is when made with raw sugar, I plan to use it even more in my kitchen. I’m thinking of making my favorite chocolate chip cookies with it, next.
Mix together your banana bread ingredients, starting with your sugar and butter, in a large bowl.
Mash up the bananas.
And add ’em in.
I sprinkled a little extra Sugar in the Raw on top of the banana bread for a crunchy crust. Bake at 350 degrees F for 1 hour.
Allow to cool before slicing and serving.
- 1¼ cup raw sugar
- ¼ cup unsalted butter, melted
- ½ cup 2% milk
- 2 eggs
- 1 tablespoon cointreau
- 3 tablespoons spiced dark rum
- 2 cups mashed bananas (about 4 bananas)
- 2¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- Preheat your oven to 350 degrees F. Grease and line a 9x5x3 loaf pan.
- In a large bowl, cream together sugar and butter. Add in the milk, eggs, liquors and bananas. Combine dry ingredients in another bowl and gradually add into butter mixture. Combine just until moistened; do not overbeat. Pour the batter into the loaf pan and bake for at least 1 hour or so, until a toothpick inserted comes out clean and the top is a light golden brown. Cool 25-30 minutes in the pan before slicing and serving.