Bananas Foster Banana Bread Sundae
- Level: Easy
- Total: 2 hr 35 min (includes cooling time)
- Active: 20 min
- Yield: 1 loaf
- Level: Easy
- Total: 2 hr 35 min (includes cooling time)
- Active: 20 min
- Yield: 1 loaf
Ingredients
4 tablespoons (1/2 stick) unsalted butter, plus more for greasing the pan
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine salt
1 cup granulated sugar
2 large eggs
4 very ripe bananas, 3 mashed, 1 cut into 1/4-inch rounds
1/2 cup vegetable oil
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/4 cup loosely packed brown sugar
1/4 to 1/2 cup rum
Ice cream, for serving
Directions
- Preheat the oven to 350 degrees F. Grease an 8-by-4-inch loaf pan with butter and line the bottom and 2 sides with parchment paper.
- In a medium bowl, combine the flour, baking powder, baking soda and salt. In a large bowl, cream together the granulated sugar and eggs. Stir in the mashed bananas, oil, cinnamon and vanilla. Stir in the flour mixture a third at a time and mix until just combined. Fold in the sliced bananas.
- Pour the batter into the prepared pan. Bake until a skewer inserted in the center comes out mostly clean (some moist crumbs should stick to it), about 1 hour 15 minutes. Let cool completely.
- Meanwhile, combine the butter, brown sugar and 2 tablespoons water in a saucepan and bring to a boil, stirring to dissolve the sugar. Remove from the heat and stir in the rum.
- While the bread is cooling, poke it all over with a skewer. Brush with half of the rum sauce and allow it to sit and soak through. Remove the banana bread from the loaf pan once cool, slice and serve with a scoop of ice cream and a drizzle of the remaining rum sauce.
Cook’s Note
If you don't have an 8-by-4-inch pan, a 9-by-5-inch pan will work; just cut the baking time by 10 minutes.
My Private Notes
Show:
The Kitchen
Episode:
Comforting Classics
Categories:
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