Bananas Foster Banana Bread
Plush 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. We were sifting through a huge stack of our grandma’s old recipes and came upon three copies of her banana bread and decided to whip up a loaf. As we walked into the kitchen we started thinking about how we could put some sort of twist on the recipe and make it something a little more than your typical loaf of banana bread. We started thinking of a streusel, and then our mind somehow drifted and landed on bananas foster. A few more minutes of the wheels turning and we came up with this wonderfully plush, rum-drenched banana bread with a spectacular streusel.
Mmmmm rum-soaked and rich. Although the ingredient list may look long, this is a simple recipe that only involves a couple extra steps than your standard banana bread.
We are 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 we're sure it would interest many of you. If you’re voting, our 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!
More Speedy Bread recipes:
Three Cheese Beer Bread
Black-and-White Banana Loaf
Jalapeño Cheddar Cornbread
Classic Cornbread
Bananas Foster Banana Bread
Yield: 12 servings (1 loaf) This is a standby banana bread you will make!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.
- Yield: 12 servings (1 loaf)
- Prep: 20 minutes
- Cook: 1 hour
- Total: 1 hour 20 minutes
Ingredients
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
Method
- 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.
