The first time I made this bread last year, I ended up setting my oven on fire and never got to try the finished product. I have to admit I was a little nervous this time but luckily there was no fire, only the lingering aroma of banana goodness. Everyday banana bread is already delicious and this recipe, with dark rum, is like a blinged-out version. The addition of flax seed (which took me a while to find at the store) adds texture and a bit of a nutty flavor which I like. The icing glaze adds sweetness but it isn’t necessary – the bread is good enough without it.
Overall Rating: Love It
Source: Cooking Light Magazine