Dark and Stormy Banana Bread

Method - Preheat the oven and prepare the pan: Place a rack in the upper third of the oven and preheat the oven to 350°F. Lightly grease a 9x5-inch pan. Line with a sheet of parchment paper so it hangs a few inches over two sides and lightly grease the paper as well. Parchment isn't entirely necessary, but will make removing the bread from the pan easier.

Method - Combine the dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.

Method - Combine the wet ingredients: In a large bowl, whisk together the brown sugar and melted butter until the sugar begins to dissolve. Whisk in the eggs, one at a time, until the mixture is like brown sugar velvet. Whisk in the rum, vanilla extract, and fresh ginger. Stir in the mashed bananas.

Method - Combine the dry and wet ingredients: Add the dry ingredients to the wet ingredients. Use a rubber spatula to combine into a thick but pourable batter. Stir in the candied ginger, if using. Pour the batter into the prepared pan and smooth the top.

Method - Bake: Bake the bread until a toothpick inserted in the center comes out clean or with a few moist crumbs, 45 to 55 minutes. Allow the bread to cool in the pan for 15 minutes before removing to a cooling rack.

Method - Make the glaze (optional): In a small bowl, whisk together the powdered sugar, 1 tablespoon lime juice, and lime zest. If desired, add more lime juice for a thinner glaze. Drizzle over the warm or room temperature bread. While the glaze is still wet, sprinkle the top with chopped candied ginger (if using). Serve warm or at room temperature. The bread will keep, tightly wrapped, for 3 days at room temperature.