This one is not like the CCLP banana bread but it's still pretty good...

Banana Rum Bread

Yield 9 x 5-inch loaf

1/2 cup (1 stick) butter
3/4 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3 large ripe bananas, mashed
2 cups all-purpose flour.
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup dark rum (Myers) Appleton could be used also.

Preheat oven to 350 degrees F Grease a loaf pan.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well between additions. Beat in the vanilla extract and mashed bananas until fully incorporated. Mix in the flours, baking soda, baking powder, and salt. Stir in the rum.

Transfer batter to the prepared loaf pan and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Cool loaf in pan for 10 minutes before removing and transferring to a cooling rack to cool completely.
Depending on your oven you may have to bake longer than 65 min. I usually have to add 5 to 10 min. extra.
The flavor of this bread benefits greatly by letting it sit overnight.
~Enjoy~