Friday, March 11, 2011

Friday Food—Spiced Rum Banana Bread

I am forever indebted to some good friends of ours who left some Captain Morgan in our freezer. I would have never thought to look for a spiced rum banana bread recipe if it hadn't been for my happy encounter with this stuff while cleaning out my freezer just days before my 3 bananas became perfectly black and ready to be transformed into some yummy bread.

Confession: It's not a Smitten Kitchen recipe. Shocking, I know, but it is delicious beyond belief. It was moist, rich, (but still maintaining that could-be-breakfast feeling that we love about banana bread) and pretty. I made it in a Bundt pan because it just seemed too lovely to make into a loaf. Try it.

P.S. This recipe looks amazing, too. How have I gone so long not knowing about these amazing twists on banana bread?

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