This Brown Butter Rum Raisin Banana Bread is a sinfully delicious combination of nutty brown butter, rum soaked raisins and incredibly moist banana bread! So delicious, you won’t want the loaf to end!
In a small bowl place raisins and rum; soak until the raisins are plump and the rum is almost completely absorbed. You can speed up this process by placing the raisin and rum in a small saucepan over low heat. If you choose to use the heating method, add an extra tablespoon of rum. You don’t want to boil them and make sure they are cool before adding to the batter!
Coat a standard loaf pan with butter; sprinkle the pan with some granulated sugar, and tap the pan on each side to completely coat in sugar. You can also use flour instead
In another small saucepan melt butter over medium heat and cook, swirling occasionally, until it begins to brown. Remove from heat and pour into a small bowl when it takes on a nutty aroma and little brown bits get stuck to the bottom of the pan. Make sure you scrape out all the brown bits!!! That is flavor! Allow it to cool slightly before mixing the rest of the batter.
In a medium bowl whisk together the flour, baking powder and salt; set aside.
In a large bowl mash the bananas with a fork until there are no large visible pieces left; add the raisins, vanilla, brown sugar, and browned butter; whisk to combine. Add the eggs and whisk until there are no visible streaks of egg and you have a homogeneous mixture.
Add the flour mixture and fold in until just mixed. Be careful not to over mix or the bread will be tough and chewy.
Bake in preheated oven 45-60 minutes. This time will vary greatly by oven – start checking on it after about 40 minutes. The bread is done when a toothpick inserted into the center comes out with only a few clinging crumbs. There should be no wet streaks .