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Choco-Rum Buttermilk Banana Bread

I’m not much of a banana bread girl.  Banana cake, on the other hand, is a whole different story.  Banana bread is breakfast, while banana cake is dessert.  I’d much rather have dessert than breakfast, unless of course, I’m having dessert for breakfast.  And while this Choco-Rum Buttermilk Banana Bread is technically not a cake, it masquerades as one with its moist, fluffy crumb, rich flicks of chocolate  and delicate, buttery banana flavor.  That it’s called a bread is, to me, just a matter of semantics.  This is a recipe that I’d actually go out and buy bananas for, instead of making by default because of a few sad, speckled ones sitting all by their lonesome on my kitchen counter. 

One of the things that makes this cake bread special is, of course, the tiny bits of chocolate running all through it.  As we all know, pretty much everything is better with chocolate.  What also helps give this banana cake bread its total droolworthiness is, in my opinion, the buttermilk and brown sugar.   Buttermilk adds a tangy richness to the cake bread, as well as incredible moistness.   Brown sugar used in place of granulated sugar gives it a tinge of caramel-like flavor.   Another thing we all know is how well chocolate, bananas and caramel play together.  And, I happen to think that dark rum is also totally simpatico with these ingredients.   So, I threw in a shot of that too.

Whether you enjoy a slice of this Choco-Rum Buttermilk Banana Cake Bread for breakfast, dessert or any other time, one thing is certain – you will enjoy it.  And if you’re like me,  you might even make a double batch and hide one loaf in the freezer for later.  You know, for those times when you’re all alone with the remote and the boxed set of seasons one and two of Downton Abbey. [1]