| 1 | Preheat oven to 325F degrees. Butter a 9"X5"X3" loaf pan. |
| 2 | Place raisins in a small bowl. Top with rum. Let sit 20 minutes at room temperature until raisins have absorbed most liquid are are plump. |
| 3 | Sift the flour, baking soda, baking powder and salt together in a medium bowl. Set aside. |
| 4 | Cream the softened butter and sugar together in a large mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Set aside. |
| 5 | In a separate bowl, mash the bananas with a fork. Add milk and cinnamon and mix well. Stir in raisins. |
| 6 | Add the banana-raisin mixture to the creamed butter and sugar. Stir until combined. Add dry ingredients and mix until just incorporated. Pour batter into the prepared pan. |
| 7 | Bake 1 hour or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 10 minutes. Remove bread from pan and let cool completely on the rack. |
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| |  | Makes A Great Gift:
| | | Place Banana-Rum Raisin Bread in a napkin-lined basket. Add decorative or seasonal spreaders for the perfect gift. |
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