Hot Buttered Rum Quick Bread

From Cooking Light, November 2007

• Ready In: 1 hr
• Serves: 12

Ingredients

•  cooking spray
• 1 1⁄2 teaspoons flour
• 1  cup flour
• 1⁄4 cup whole wheat flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon  grated nutmeg
• 3⁄4 cup  packed light brown sugar
• 1⁄4 cup  chilled butter, cut into pieces
• 1⁄3 cup egg substitute
• 1⁄2 cup  ripe  mashed banana (about 1 banana)
• 2  tablespoons dark rum
• 1⁄2 teaspoon vanilla extract
• 1  tablespoon butter, melted

Directions

1. Lightly coat an 8 x 4 inch loaf pan with cooking spray; dust with 1 1/2 teaspoons all-purpose flour. Set aside.
2. Preheat oven to 350°.
3. Combine flours, baking powder, baking soda, cinnamon, salt, and nutmeg; stir with a whisk to combine.
4. Combine sugar and 1/4 cup butter in a large bowl; beat at medium speed until light and fluffy (about 3 minutes).
5. Add egg substitute; beat until combined.
6. Beat in banana, rum, and vanilla.
7. Add flour mixture to banana mixture; beat on low speed just until combined.
8. Scrape batter into prepared pan with a spatula; smooth top.
9. Bake for 30 minutes; gently remove from oven, and drizzle top with 1 tablespoon melted butter.
10. Bake an additional 10 minutes or until a wooden pick inserted in center comes out clean.
11. Cool in pan 5 minutes before turning out onto a wire rack to cool completely.