Jamaican Banana Nut Bread
3-4 medium sliced bananas
2 Tbsp dark rum
2/3 cup golden raisins
2 cup all-purpose flour
1 stick (8 Tablespoons) butter
1/2 cup granulated sugar
2 large eggs, room temperature
1 Tbsp Clabber Girl Baking Powder
1/2 tsp salt
1/2 tsp ground nutmeg
1 Tbsp grated orange rind
1/2 cup chopped pecans
Preheat oven to 350 degrees F. Lightly grease a 9×5-inch loaf pan.
Mash the bananas in a bowl with a fork and add the rum. In another bowl toss the raisins with 2 tablespoons of the flour. In a medium bowl cream together the butter and sugar until fluffy and light. Add eggs and beat until smooth.
In a large bowl sift together the remaining flour with the baking powder, salt and nutmeg. Add the grated orange rind. Make a well in the center of the flour mixture and add half the banana mixture, blending well, and then half the butter mixture. Repeat the process with the rest of the bananas and the remaining butter mixture. Stir in the raisins and nuts. Scrape the batter into the prepared pan.
Bake for 1 hour until the loaf is lightly browned and a toothpick inserted into the center comes out clean. Remove the pan to a wire rack. Cool for 10 minutes before removing the bread from the pan. Cool completely on the rack.
2002 Florida State Fair First Place Winner recipe by: April Bayer of Jacksonville