Rum Banana Bread
Takamaka Rum Banana Bread: Something we’ll definitely endorse, and go on record as saying is probably the most Seychellois thing we could think of. Other than the rare moment one of our staff members remembers seeing a Aldabra giant tortoise dragging a beach towel with the Seychelles flag on it under a banana tree. On a side note: did you know that at the last count there were 23 types of bananas on the island – amazing!
Enough of this banana talk. Here’s how to make yourself a Takamaka Rum Banana Bread:
– Half a cup of softened butter
– One and a third cups of sugar
– Two eggs
– Three tsps of Takamaka Dark Spiced Rum
– Quarter cup of sour cream
– Half a tsp of almond extract
– Two cups of flour
– One and half tsps of baking soda
– Quarter tsp of salt
– And one cup of mashed bananas (about 4)
First preheat oven to 180°C. Cream butter and sugar until fluffy. Then add eggs and beat until light. Pour in Takamaka Dark Spiced Rum, sour cream and almond extract. Mix in mashed bananas. Combine flour, baking soda and salt in separate bowl. Pour wet mixture into dry mixture and mix completely. Finally, place mixture into a baking tin and bake for about an hour, or until a spike comes out of the bread clean.