Banana Bread

This is a recipe I’ve adapted piece by piece. It originally called for buttermilk but as I like my father before me, don’t do so well with the dairy, I use soy milk instead. Then as I was telling mom about it one day she mentioned seeing someone put rum in theirs, so I tried that. I kept tweaking things here and there until I arrived at the following recipe.

ingredients

1 1/2 Sticks Unsalted Butter
1 1/2 Cups Sugar
2 Large Eggs
4 Ripe Bananas, Mashed
1 tsp Vanilla Extract
2 Cups, Sifted All-Purpose Flour
1 tsp Salt
1 tsp Cinnamon
1 tsp Ginger
1/2 Cup Soy Milk
1 Cup Chopped Pecans
Shot of Rum

directions

1
Preheat oven to 350°F.
2
Grease 2 9x5 inch loaf pans.
3
With an electric mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the bananas, rum and vanilla.
4
Sift the flour together with the baking soda, cinnamon, ginger and salt and add to the banana mixture alternately with the soy milk, beginning and ending with the flour. Fold in the nuts.
5
Pour the batter into the loaf pans and bake for 55 minutes.