Jamaican Banana Bread

Get ready because you are gonna love this!!

A little twist on the traditional Banana Bread.  This bead has raisins and dark rum, a combination that could possibly cause you to hide the finished product and save it all for yourself.

1 pound very ripe bananas, 3-4 medium-sized bananas
1 tsp dark rum
2/3 cup golden raisins
2 cups all-purpose flour
8 tbs (4 oz) butter, softened
1/2 cup sugar
1 large egg, at room temperature
1 tbs baking powder
1/2 tsp ground nutmeg
1 tbs grated orange rind
1/2 cup finely chopped pecans

Heat oven to 350 degrees.  Lightly butter a 9 x 5 inch loaf pan.

Mash bananas n a bowl with a fork and add the rum.  In another bowl toss the raisins with 2 tablespoons of the flour.

Cream the butter with the sugar until fluffy and light.  Add the egg and beat until smooth.

In another bowl sift the remaining flour with the baking powder, salt and nutmeg.  Add the grated orange rind.  Make a well in the center of the flour mixture and add half the banana mixture, blending well, and then half the butter mixture.  Repeat the process with the rest of the bananas and the remaining butter mixture.  Stir in the raisins and nuts.  Scrape the batter into the prepared pan.

Bake for 1 hour until the loaf is lightly browned and a toothpick inserted in the center comes out clean.  Cool for 10 minutes before removing the bread from the pan.  Cool completely on a wire rack.

I have not tried to freeze this, but I bet that because of the rum,  it would just get better.  Enjoy!