Saturday, April 24, 2010

Bananas Foster Banana Bread

           My blog crush did it again, I found another recipe by B.E.B. and it is such a yummy twist on regular banana bread. Bananas Foster Banana Bread? what doesn't sound good? bananas? yum! walnuts? yum! sugar? yum! RUM? YUUUUUM!! :) I don't think I'd change anything and I wouldn't even know where to start it's such a twist I would've never came up with this. I take that back, My only complaint is I had to double the glaze because I wanted the topping extra moist and the amount of glaze the recipe gives just barely covers the whole loaf. It might've been because I used rum extract versus the 1/4 cup of rum beverage the recipe asked for.  B.E.B says rum extract could be used, so I opted for that since I don't have rum in the house. recipe as follows.

Bananas Foster Banana Bread
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 ( I used 1 Tbl rum imitation rum extract because that's what the hubby brought back from the grocery store. )

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. (Mine took about 1 hour and 15 minutes for the knife to come out clean in the middle)

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.
 (Totally forgot to picture this like an idiot, but I'm sure you all know how to combine all of these in a saucepan.)
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.   (I just pictured 2 skewers in it so you get my drift...obviously poke plenty of holes in your loaf for the glaze to run down into. ) ENJOY!!

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