I love Bananas Foster; the first time I had it was in St. Louis when out to dinner with friends; it was a going away party right before I was moving to North Carolina; so I thought for the longest time it was that one restaurant’s claim to fame. When I found I could make it at home I was ecstatic and have easily duplicated that dessert; crepes with vanilla ice cream covered with warm bananas in a rum flavored sauce.
I just found this recipe online and have not make it yet but how can you go wrong bringing that banana/rum/sugar combination to a bread. It’s sort of a combination of my rum cake and banana bread recipes with some extra goodness on top and I hope to make this one soon!
Yield: 1 loaf
For the Bread:
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup granulated sugar
½ cup vegetable oil
2 eggs
3 medium bananas, mashed
1 teaspoon vanilla extract
3 tablespoons milk
For the Streusel Topping:
1½ cups chopped walnuts
1/3 cup all-purpose flour
¼ cup dark brown sugar
½ teaspoon ground cinnamon
4 tablespoons butter
For the Rum Glaze:
¼ cup (4 tablespoons) butter
2 tablespoons water
¼ cup light brown sugar
¼ cup rum
1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Combine ingredients for streusel topping in a medium bowl and combine with fingers to create a crumbly topping with the butter evenly distributed. Set aside.
3. Whisk the flour, baking soda, and baking powder in a small bowl to combine. Set aside.
4. On medium speed, beat the sugar and vegetable oil to combine. Add the eggs, one at a time, beating after each until combined. Add the mashed bananas and vanilla extract; beat to combine. Alternatively add the flour mixture and milk, beginning and ending with the flour. Beat just until the flour is incorporated and finish mixing with a spatula.
5. Spread batter into the prepared loaf pan. Sprinkle the streusel topping evenly over the batter. Bake until a thin knife inserted in the center comes out almost clean, about 60 minutes.
6. To make the rum glaze, combine the butter, water and sugar in a saucepan over medium-high heat and bring to a boil. Immediately reduce the heat to medium-low and simmer for 5 minutes. Remove from the heat and stir in the rum. Set aside and cover to keep warm.
7. Cool the cake on a wire rack for 5 minutes. Then, using a skewer poke holes all over the top of the loaf. Spoon about ¼ cup of the rum glaze all over the loaf. Let the cake sit for about 5 minutes and then spoon the remaining glaze over it, a little at a time, until it is all absorbed into the bread.
Thanks for Brown Eyed Baker for this delicious recipe; I can’t wait to try it!
