Bananas Foster Bread
Super-soft bananas are nice and sweet (green bananas have no place here). Keep them a bit chunky once you mash them so you can get little bits of banana in your bread.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 494
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 494
nonstick cooking spray
4 medium-ripe bananas, mashed (1 2/3 cups)
2 large eggs
1 cup granulated sugar
1/2 cup coconut oils, melted
3 tablespoons plain yogurt
1 teaspoon rum extract
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine salt
4 tablespoons (1/2 stick) unsalted butter
1/2 cup dark brown sugar
1/4 cup spiced rum
1 teaspoon finely grated orange zest
vanilla ice cream, for serving, optional
Directions:
Preheat the oven to 350 degrees F. Spray a 9-by-4-inch loaf pan with cooking spray.
Combine the bananas, eggs, sugar, coconut oil, yogurt, and rum and vanilla extracts in a medium bowl and stir.
Whisk together the flour, baking powder and salt in a large bowl.
Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients and stir until the flour is incorporated and the batter is smooth. Pour the batter into the prepared loaf pan and bake until golden brown and a skewer inserted into the center of the loaf comes out clean, about 1 hour. Remove from the oven and set aside while you make the glaze.
Melt the butter in a saucepan over medium heat. Add the brown sugar and 1/2 cup water and stir. Cook until the sugar dissolves, and then continue cooking another 3 to 5 minutes over low heat until the mixture bubbles around the edges. Turn off the heat and carefully (to prevent flaming) stir in the rum and the orange zest.
Slowly pour half of the glaze over the banana bread, allowing it to seep into all the surfaces. Wait until the glaze has been absorbed, about 30 minutes, and then turn the loaf out of the pan.
Slice and serve with vanilla ice cream, and the remaining glaze.
Source: foodnetwork.com
Combine the bananas, eggs, sugar, coconut oil, yogurt, and rum and vanilla extracts in a medium bowl and stir.
Whisk together the flour, baking powder and salt in a large bowl.
Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients and stir until the flour is incorporated and the batter is smooth. Pour the batter into the prepared loaf pan and bake until golden brown and a skewer inserted into the center of the loaf comes out clean, about 1 hour. Remove from the oven and set aside while you make the glaze.
Melt the butter in a saucepan over medium heat. Add the brown sugar and 1/2 cup water and stir. Cook until the sugar dissolves, and then continue cooking another 3 to 5 minutes over low heat until the mixture bubbles around the edges. Turn off the heat and carefully (to prevent flaming) stir in the rum and the orange zest.
Slowly pour half of the glaze over the banana bread, allowing it to seep into all the surfaces. Wait until the glaze has been absorbed, about 30 minutes, and then turn the loaf out of the pan.
Slice and serve with vanilla ice cream, and the remaining glaze.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
