Roti Pisang Basah (Roti Pisang Rum)

Instructions

1. Preheat the oven to 350°F (180°C). Mash the bananas using the back of a spoon or a masher until they are mushy.
2. Put the flour, baking powder, baking soda, and salt in a medium-sized bowl, and combine well using your hands or a wooden spoon.
3. In a large bowl, mix the melted butter, sour cream (or plain yogurt), and sugar by hand with a wooden spoon. Beat until blended, then add the eggs one at a time, mixing well after each addition.
4. Stir in the mashed bananas, walnuts, dark rum, and vanilla extract.
5. Add the flour mixture a third at a time, stirring well with a wooden spoon after each addition. Transfer the batter to a 9x5-inch (23 cm x 12 cm) loaf tin and bake in the middle of the oven for 60 to 75 minutes.
6. Insert a toothpick, fine skewer, or cake tester into the center of the banana bread; it should come out clean. Leave the bread in the tin on a rack to cool for about 30 minutes.
7. Slice into ten pieces and serve warm.