Bananas Foster Banana Bread Sundae
- Level: Easy
- Yield: 1 loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 300
- Total Fat
- 13
- Saturated Fat
- 3
- Carbohydrates
- 41
- Dietary Fiber
- 1
- Sugar
- 23
- Protein
- 3
- Cholesterol
- 37
- Sodium
- 233
- Total: 2 hr 35 min (includes cooling time)
- Active: 20 min
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.