Caramelized banana rum bread with macadamia crumb topping from Eat the Love by Irvin Lin

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

babyfork on May 05, 2023

I skipped making the macadamia nut topping as I was making this to use up some bananas that were a day from going into the compost. I ended up using these three medium-small elderly bananas and one large fresh ripe banana. I didn't have whole wheat flour so I subbed King Arthur Irish Style flour. Myer's Dark Rum was the rum I used. I also upped the spices and added my homemade pumpkin pie spice (with cardamom and black pepper). This isn't the most attractive thing, but DAMN was it good! Definitely more cake than bread though as it's very sweet. I went full dessert with it and topped a warm piece with Straus Caramel Swirl ice cream and whipped cream. Sammy loved it too. A keeper.

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