Wednesday, June 22, 2011

Bananas Foster Bread


Why yes, this bread is just as delicious as it looks! My new fad - add yummy (alcoholic) flavors to breakfast breads. Someone had already thought of this one, over at Sweetpea's Kitchen, however I still had to try my own take on it.


This is yet another example of why I MUST distribute my baked goods immediately or else I run the risk of being the human vacuum cleaner of food. I think I literally ate half a loaf of one of these bad boys. And it was worth every bite!


I didn't change much with the receipt other than to double it and modify a few ingredient amounts; it honestly didn't need it. And with the leftover rum, I am jumping into a few cupcake ideas which I plan to share with you lovely folk soon. Enjoy! And happy summer!!

Bananas Foster Bread
Adapted from: Sweetpea's Kitchen 

  1. 2 1/2 cups mashed ripe banana
  2. 2 cup packed brown sugar, divided
  3. 12 tablespoons butter (3/4 cup), melted and divided
  4. 1/2 cup dark rum, divided
  5. 2/3 cup plain fat-free yogurt
  6. 4 large eggs
  7. 1/2 teaspoon vanilla 
  8. 3 cups all-purpose flour
  9. 1/2 cup ground flaxseed
  10. 1 1/2 teaspoons baking soda
  11. 1 teaspoon salt
  12. 1 teaspoon ground cinnamon
  13. 1/4 teaspoon ground allspice
  14. 2/3 cup powdered sugar

Preheat the oven to 350 degrees F. Grease bottom and sides of two 9 x 5-inch loaf pan; dust with flour, tapping out excess.

In a nonstick skillet over medium heat, combine banana, 1 cup brown sugar, 10 tablespoons butter, and 6 tablespoons rum. Cook over medium heat until mixture begins to bubble. Remove from heat; cool. Place banana mixture in stand mixer fitted with the paddle attachment. Add yogurt, remaining 1 cup brown sugar, and eggs. Beat at medium speed until combined.

In a medium bowl, combine flour, flaxseed, baking soda, salt, cinnamon and allspice. With the mixer on low, add flour mixture to banana mixture and beat just until blended. Pour batter into the prepared pans. Bake at 350° for 1 hour or until a toothpick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pans; place on wire rack.

While the bread is cooling, make the glaze by combining remaining 2 tablespoons melted butter, remaining 2 tablespoons rum, and powdered sugar; stir until well blended. Drizzle over the warm bread. Try not to eat it all at once! 

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