emeraldowl

Rum Roasted Banana Bread

In Baking, Uncategorized on February 15, 2011 at 10:16 pm

Personally I have been calling this Drunk Monkey Bread.  I doubt my parent’s would be impressed with the name, but my brother referred to roasting bananas in rum as drunk monkey food and a new name was born!  Rum roasted banana’s bring the flavor of this bread up to the next level!  This is not a really sweet banana bread – so if that is your thing and you intend to eat this without the sauce (which is sweet) then you may want to increase the sugar.  You should try the sauce though, which uses the excess butter rum  sauce to create a foster style cream to put on top… well it is heavenly if you must know and here is how:

Rum Roasted Banana Bread Glazed with Foster Cream
Recipe adapted from Mix It Up! By Jamee Ruth
 
  • 10 Tbsp unsalted butter
  • 3 very ripe bananas
  • 1/2 cup packed dark brown sugar
  • 1 Tbsp dark rum (I used a jigger)
  • 1/2 cup heavy cream
  • 2 cups unbleached all purpose flour
  • 1/2 cup sugar
  • 3/4 tsp baking soda
  • 1 cup of chopped walnuts (I substituted 1/2 cup hazelnuts)
  • 1/4 cup plain yogurt (I substituted greek yogurt w/ honey)
  • 2 large eggs, lightly beaten
  • 1 tsp vanilla extract

Directions:  Preheat oven to 350 degrees.  Grease and flour a 9-inch loaf pan.

Peel and slice the bananas; melt butter (in pan, microwave… or any method you desire); add 1/4 cup butter to a heavy bottomed skillet and bananas – saute for 1 minute.  Sprinkle brown sugar over bananas, add rum, and saute for an additional 2 minutes.  **SMELLS INSANELY GOOD  With a slotted spoon transfer bananas to a large mixing bowl and set aside.

Add the cream to remaining liquid in the skillet, stir, and turn off the heat.  (Note: this is the foster cream sauce – taste the mixture before adding the cream… it is delicious on its own and you may stop and use as is or add the cream!!)

Combine the flour, sugar, baking soda, and nuts in a bowl.  In the mixer bowl with  the bananas, add yogurt, eggs, reserved melted butter, and vanilla.  Using a mixer blend the mixture on a low-speed for 1 minute; leaving a lumpy consistency.  Add the flour (all at once) and stir together until flour is moistened; mixture will be dry in places, but don’t over mix so bread will remain tender.  Transfer dough to your prepared pan.  Shake the pan/batter to make sure it evenly distributes. 

Bake  for about 50-60 minutes, or until a toothpick inserted into the center comes out clean; cool in a wire rack for 5 minutes before slicing. 

While the loaf is cooling, finish the sauce: warm the skillet with the cream mixture (or w/o cream) over medium heat.  Cook the mixture for 2 to 3 minutes, until it is thick and creamy.  Slice the bread and drizzle with sauce; serve immediately and as always enjoy!

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