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4 medium very ripe bananas
1 cup egg whites plus 1 egg
1 cup (2 sticks) butter (unsalted), softened
1 tbsp vanilla extract
c. brown sugar
4 c. all purpose flour
tsp. salt
1 tsp. baking soda
to 2 c. fresh blueberries (your choice)
2 c. finally chopped almonds and hazelnuts
2 tbsp. crunchy peanut butter
3 tbsp. rum

Preheat oven to 350F. Butter and flour two glass baking pans.

Soften the butter. Put the blueberries in a small bowl and cover in rum. Let sit for 30 minutes.

In a medium sized mixing bowl mash the four bananas. Mix in the all but 1 tablespoon of the butter, egg whites (all but 1 tablespoon), 1 egg, vanilla extract, and brown sugar.

In a large mixing bowl, add flour, salt, 1 cups chopped nuts, and baking soda. Pour the wet mixture into the dry mixture and stir.

Once combined, add the blueberry rum mixture and stir well. Stir in the softened butter. Pour the mixture evenly into both prepared baking pans.

TOPPING: Mix the remaining cup chopped nuts with the tablespoon of egg whites and the tablespoon of butter. Sprinkle over the top of the loaves.

Bake in the center of the oven for 1 hour, or longer, until tooth pick inserted into the center of each loaf comes out clean.

Remove from oven and allow to sit on a cooling rack for twenty minutes, then remove from the loaf pans and allow to finish cooling. Wait at least 2-3 hours slicing.

Makes 2 loaves.

Submitted by: Amanda Rose
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