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Caramel Rum Banana Bread

yield: 2 9 x 5-inch loaves


For the Caramel Rum Banana Bread

    (makes two 9 x 5-inch loaves, or one larger 12 x 5-inch loaf)

    • 1 cup (4 ounces) roughly chopped walnuts
    • 1 cup (7 ounces) chopped soft caramel candies (see baker's notes)
    • 1 tablespoon plus 2 1/2 cups (13 ounces) all-purpose flour, divided into 1 tablespoon and 2 1/2 cup portions
    • 1 cup (7 ounces) granulated sugar
    • 1 tablespoon baking powder
    • 1 1/2 teaspoons kosher salt
    • 1 large egg, at room temperature
    • 1 1/2 cups (12 ounces) very ripe, mashed bananas (see baker's notes)
    • 1/2 cup plus 2 tablespoons, (5 fluid ounces) whole milk, at room temperature
    • 1/4 cup (4 fluid ounces) vegetable oil
    • 3 tablespoons rum


    • Center a rack in the oven and preheat to 350 (F). Prepare two 9 x 5-inch loaf pans by spraying the sides with cooking spray and lining the bottoms and sides with parchment paper; spray the parchment paper as well. Set aside.
    • While the oven preheats, spread 1 cup walnuts on a baking sheet and toast in the oven until they smell nutty and fragrant, about 10 minutes. Set aside on a wire rack to cool.
    • Place 1 cup chopped soft caramel candies in a small bowl. Sprinkle 1 heaping tablespoon of flour over the caramel candies and toss with your hands until the caramels are coated in the flour. Set aside.
    • In a large bowl, combine 2 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder, and 1 1/2 teaspoons kosher salt. Whisk until combined.
    • In a medium bowl, whisk 1 large egg until foamy and a homogenous yellow color. Add 1 1/2 cups mashed bananas, 1/2 cup plus 2 tablespoons whole milk, 1/4 cup vegetable oil, and 3 tablespoons rum. Whisk until combined.
    • Use a tall cup or the bottom of a large measuring cup to create a well in the center of the dry ingredients (from the 4th step). Pour in the wet ingredients (from the 5th step) in the center of the well, and use a rubber spatula to stir the ingredients together until combined. Be careful not to overmix — at this point, it's okay to have one or two flour streaks left in the batter! Stir in the toasted walnuts (from the 2nd step) and the flour-covered caramel candies (from the 3rd step) just until combined.
    • Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 40 to 45 minutes (longer, if using one large pan like I did — mine took 60 minutes), or until a tester inserted in the very center of the loaf comes out with just a few moist crumbs clinging to it. Transfer to a wire rack to cool, and immediately run a butter knife around the edges to loosen any melted caramel. Let cool in the pans for 15 to 20 minutes before turning out to cool completely. Enjoy!


    Adapted from Food52