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Category: Quick Breads
Prep Time: Cook Time: Total Time:
For the Bread:
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 cup sugar
1/2 cup vegetable oil
2 eggs
3 medium bananas, mashed
1 tsp vanilla extract
3 tbsp milk
For the Streusel Topping:
1 1/2 cups chopped walnuts
1/3 cup flour
1/4 cup dark brown sugar
1/2 tsp ground cinnamon
4 tbsp butter
For the Rum Glaze:
1/4 cup butter
2 tbsp water
1/4 cup light brown sugar
1/4 cup rum
Preheat oven to 350. Grease a loaf pan.
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.
Whisk the flour, baking soda, and baking powder in a small bowl to combine. Set aside.
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.
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.
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.
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 1/4 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.
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BANANAS FOSTER BANANA BREAD
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Category: Quick Breads
Prep Time: Cook Time: Total Time:
For the Bread:
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 cup sugar
1/2 cup vegetable oil
2 eggs
3 medium bananas, mashed
1 tsp vanilla extract
3 tbsp milk
For the Streusel Topping:
1 1/2 cups chopped walnuts
1/3 cup flour
1/4 cup dark brown sugar
1/2 tsp ground cinnamon
4 tbsp butter
For the Rum Glaze:
1/4 cup butter
2 tbsp water
1/4 cup light brown sugar
1/4 cup rum
Preheat oven to 350. Grease a loaf pan.
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.
Whisk the flour, baking soda, and baking powder in a small bowl to combine. Set aside.
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.
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.
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.
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 1/4 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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