Bananas Foster Banana Bread
Moist banana bread, topped with a walnut streusel, and drenched in a butter-sugar-rum sauce. Meet Bananas Foster Banana Bread. It’s about to become your best friend. I was sifting through a huge stack of my grandma’s old recipes and came upon three copies of her banana bread and decided to whip up a loaf. As I walked into the kitchen I started thinking about how I could put some sort of twist on the recipe and make it something a little more than your typical loaf of banana bread. I started thinking of a streusel, and then my mind somehow drifted and landed on bananas foster. A few more minutes of the wheels turning and I came up with this wonderfully moist, rum-drenched banana bread with a spectacular streusel.
Mmmmm rum-soaked and delicious. Although the ingredient list may look long, this is a really simple recipe that only involves a couple extra steps than your standard banana bread.
I am entering this bread into the Best Banana Bread Challenge over at MixingBowl.com so if you feel inclined, please head over there and cast a vote! You do need to register in order to vote, but it only takes a minute and MixingBowl.com is a great food community site with lots of recipes and contests, so I’m sure it would interest many of you. If you’re voting, my bread is on page 3 of the entries and titled “Bananas Foster Banana Bread” – you can cast one vote per day until July 31st. Thanks in advance for your support!
Bananas Foster Banana Bread
For the Bread:
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon (0.5 teaspoon) baking powder
- 1 cup (200 g) granulated sugar
- ½ cup (109 ml) vegetable oil
- 2 eggs
- 3 medium bananas, mashed
- 1 teaspoon vanilla extract
- 3 tablespoons milk
For the Streusel Topping:
- 1½ cups (175.5 g) chopped walnuts
- ⅓ cup (41.67 g) all-purpose flour
- ¼ cup (55 g) dark brown sugar
- ½ teaspoon (0.5 teaspoon) ground cinnamon
- 4 tablespoons butter
For the Rum Glaze:
- ¼ cup (56.75 g) butter, (4 tablespoons )
- 2 tablespoons water
- ¼ cup (55 g) light brown sugar
- ¼ cup (60 ml) rum
- 1. Preheat oven to 350°F. Grease a 9x5-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.