Burnt Banana Rum Bread

3 ripe bananas (weight: 1 pound)
1 tablespoons brown sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup melted unsalted butter
1/4 cup light or dark brown sugar 
1/2 cup white granulated sugar
1 large egg 
1 teaspoon pure vanilla extract
3 tablespoon rum 
1/2 cup dark chocolate chunks or chips
1/2 chopped pecans 


1. Grease and flour a 9x5-inch loaf pan; and set aside. 

2. Preheat the broiler for a minute or so (they tend to get super hot very quickly.) On a baking sheet, place the peeled bananas side by side. Sprinkle the tops with brown sugar and place the bananas under the broiler until they're slightly burnt and very caramelized, about 5-7 minutes. Note: Keep your eyes on the bananas at all times. Mine took much longer than expected. The brown sugar may bubble up, but don't worry; the bubbles will subside once the bananas cool. Remove from the broiler and set aside to cool. 

2. Preheat the oven to 350 degrees F. In a small bowl, mix the all-purpose flour and salt. In a large bowl, whisk together the melted butter, brown sugar, white sugar and egg. Pour in the vanilla extract, rum and bananas. Mash the bananas with the back of a fork until they resemble a puree and are totally combined with the other ingredients. Add the baking soda and mix well. Fold in the flour mixture, until just combined, being sure not to over mix. Next, fold in the dark chocolate chunks and chopped pecans. 

3. Pour the batter into the prepared loaf pan and transfer to the oven to bake for 45-50 minutes, until a skewer inserted into the center comes out clean. Allow the bread to cool for 5 minutes in the pan, then invert the loaf and cool it on a cooling rack (or eat it warm!). The banana bread will stay delicious and hydrated for up to 3-5 days when securely wrapped in plastic wrap.

Makes 1 loaf 
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