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1
Preheat the oven to 375F (190C) or 350F (175C) with convection.
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2
Butter two 9 x 5-inch loaf pans; set aside.
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3
Combine the flour, baking powder, baking soda, and salt in a large bowl.
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4
Cut the bananas and butter into approximately 1/2-inch (1.25-centimeter) pieces.
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5
Place the bananas, butter, and sugar in a pot set over medium heat and bring to a slow simmer.
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6
Cook the mixture until the butter is fully melted and the bananas are falling apart.
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7
Remove from the heat and let cool to room temperature.
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8
Pour the banana mixture into a blender, add the rum and the eggs, and puree until smooth.
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9
Quickly pour the banana base into the dry ingredients.
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10
Use a wooden spoon or rubber spatula to quickly mix the wet and dry ingredients together until they form a homogeneous batter.
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11
Do not overmix.
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12
Divide evenly between the loaf pans.
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13
Use an offset spatula to gently smooth the top and then run a finger around the edge of the pan creating a slight indentation in the batter to facilitate even rising.
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14
Place both pans on the center rack of the oven and bake for 50 minutes.
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15
When the breads are done they will feel firm to the touch and a skewer inserted into the center should come out clean.
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16
Place the pans on a wire rack and let cool for 10 minutes.
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17
Remove the bread from the pans and return them to the rack to cool completely.
