Active Time: 25 Minutes
Total Time: 4 Hours
In a zip top bag place the peeled green bananas, dark rum, amylase, and pectinex. Seal the bag and mash the Bananas up. Allow this to sit for 2 hours before adding it to the recipe.
The pectinex will break down the cell walls and the amylase will convert the starches to sugar. This mimics what happens as the bananas over ripen and turn black. This way you can have bananas ready in 2 hours rather than 2 weeks.
Pre-heat an oven to 350°F.
In the bowl of a stand mixer equipped with a paddle attachment. Add the butter and brown sugar. Cream this mixture together for 4 minutes or until it is light and fluffy.
Add the eggs and continue to mix for 1 minute.
In a container dry mix the all purpose flour, salt, baking soda, I’m Free Baking Powder, and banana powder.
Add ½ of the dry ingredients to the stand mixer and mix for 10 seconds. Add ½ of the banana mixture and mix for 10 seconds. Add the rest of the dry mix for 10 more seconds before adding the remaining bananas. Mix the batter until just combined.
Coat the inside of a loaf pan with softened butter. Cut a piece of parchment to lay across the bottom and sides of the pan. The parchment should hang over the edge of the pan so that you can easily lift the finished bread out. Coat the parchment with butter as well.
Pour the batter into the parchment lined pan and sprinkle the top with dark brown sugar.
Bake the bread in the oven for 45 minutes or until a cake tester is clean when removed.
Use the parchment paper to lift the bread out of the pan and place it on a cooling rack Cool the bread for 1 hour before slicing and serving.