Jamaican Banana Bread

• 1/2 cup raisins
• 1/2 cup dark rum
• 1 1/2 cup mashed overripe bananas, from 3 or 4 bananas
• 1/3 cup salted butter, melted
• 3/4 cup raw or turbinado sugar
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 tablespoon raisin-infused dark rum (from soaking the raisins)
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon allspice
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups all purpose flour

Soak the raisins in advance: Combine raisins and rum in a small container with a tight fitting lid. Let stand at room temperature at least overnight before straining and reserving the raisin-infused rum. (You may soak the raisins for much longer but will likely have to add more rum as the raisins absorb it.)

Preheat oven to 350°F.

Grease an 8x4-inch loaf pan generously with cooking spray. You can use butter to grease the pan too, but your loaf may turn out a little darker.

Strain the raisins and reserve the liquid.

In a large mixing bowl, add mashed bananas and stir in melted butter. Mix in the sugar, egg, vanilla, and 1 tablespoon of raisin-infused rum. Add the cinnamon, nutmeg, and allspice. Stir to combine.

Sprinkle the baking soda and salt over the mixture and stir to combine. Mix in the flour until fully combined. (Note that it will be slightly lumpy because of the pieces of mashed banana.)

Lastly, fold in the strained raisins.

Pour batter into the prepared loaf pan, scraping the bowl to assist. Bake for 50 minutes to 1 hour, or until a tester comes out clean.

Cool on a rack at least 15 minutes before removing the loaf from the pan. Cool completely before slicing and serving.