½ teaspoon baking soda
1 teaspoon fine sea salt
4 medium ripe bananas, peeled
8 tablespoon unsalted butter, plus more for the pans
1 ¼ cups dark muscovado sugar
¼ cup plus 1 ½ tablespoons dark rum
2 large eggs
- Preheat the oven to 375, butter a 9X5 in loaf pan, set aside
- Combine the flour, baking powder, baking soda, and salt in a large bowl.
- Cut the bananas and butter into approximately ½ inch pieces. Place the bananas, butter, and sugar in a pot set over medium heat and bring to a slow simmer. Cook the mixture until the butter is fully melted and the bananas are falling apart. Remove from the heat and let cool to room temperature.
- Pour the banana mixture into a blender, add the run and the eggs, and puree until smooth. Quickly pour the banana base into the dry ingredients. Use a wooden spoon or rubber spatula to quickly mix the wet and dry ingredients together until they form a homogeneous batter. Do not over mix. Pour into the prepared loaf pan. Use an off-set spatula to gently smooth the top and then run a finger around the edge of the pan, creating a slight indention in the batter, to facilitate even rising.
- Place the pan on the center rack of the oven and bake for 50 minutes. When the bread is done, they will feel firm to the touch and a skewer inserted into the center should come out clean. Place the pan on a wire rack and let cool for 10 minutes. Remove the bread from the pan and return to the rack to cool completely.