Tuesday, October 2, 2012

vanilla rum banana bread + kaffir lime glaze

wilco @ hollywood bowl. raincoat crisps. wine.
achey hands, fingers acting double jointed. one hopeful morning.
homeland, dexter.
vanilla rum banana bread. coffee x4.
2001: a space odysee.
dead computer. getting angry, punching a pillow, more than a little pouting.

what do you do when your computer is dead and you don't have a new one yet...and you have a blog?

i don't know.
i appear to be borrowing someone's computer, loving up on instagram, and making banana bread to comfort my soul.

i got my hands on some finger limes for the first time, and they are crazy cool. i couldn't help but to squeeze some of the crunchy little lime beads into the glaze.

Vanilla Rum Banana Bread with Kaffir Lime Glaze
adapted from Cooking Light

2 cups unbleached all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1/4 cup (4 tbsp) unsalted butter, softened
1 cup sugar
2 large eggs
1 tsp vanilla extract
3 tbsp dark rum
1/4 cup sour cream
1 1/2 cups mashed bananas, about 3

kaffir lime
finger lime (optional but fun)
confectioner's sugar

preheat oven to 350. sift or whisk the flour, baking soda, and salt together. beat the butter and sugar in an electric mixer for a few minutes. add eggs one at a time, beating well after each addition. add the vanilla, rum, sour cream, and mashed banana. then add the dry ingredients and mix until just combined. scrape into a 9x5 inch loaf pan and bake for about 60-70 minutes. 
simply mix lime juice with confectioners sugar until it becomes a smooth glaze and desired consistency is achieved. pour over the cooling bread. 

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