BANANAS FOSTER BREAD adapted from DAMARIS PHILLIPS
Cooking spray, for greasing
1 2/3 cups bananas, mashed (about 4 medium RIPE)
1 cup granulated sugar
1/2 cup coconut oil, melted
3 tablespoons plain yogurt
1 teaspoon rum extract
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup chopped walnuts
1/4 cup toasted coconut
1/3 cup golden raisins (soaked in orange juice and rum and then drained WELL)
- Preheat the oven to 350°.
- Spray a 9-by-4-inch loaf pan with cooking spray.
- Combine the bananas, eggs, sugar, coconut oil, yogurt, rum and vanilla extracts in a bowl.
- In a separate larger bowl, whisk together the flour, baking powder and salt.
- Make a well in the center of the dry ingredients.
- Pour the wet ingredients into the dry ingredients and stir JUST until the flour is incorporated and batter is smooth.
- Fold in the coconut, raisins and walnuts.
- Pour the batter into the prepared loaf pan and bake until golden brown and a skewer inserted into the center of the loaf comes out clean, about 1 hour.
- Remove from the oven and set aside while you make the glaze.
4 tablespoons unsalted butter
1/2 cup dark brown sugar
1/2 cup water
1/4 cup spiced rum
1 teaspoon orange zest
Vanilla ice cream, for serving, optional
- Melt the butter in a saucepan over medium heat.
- Add the brown sugar and 1/2 cup water and stir, cooking until the sugar dissolves, and then continue cooking another 3 to 5 minutes over low heat until the mixture bubbles around the edges.
- Turn off the heat and carefully stir in the rum and the orange zest.
- Slowly pour half of the glaze over the banana bread, allowing it to seep into all the surfaces.
- Wait until the glaze has been absorbed, about 30 minutes, and then turn the loaf out of the pan.
- Slice and serve with vanilla ice cream, if using, and the remaining glaze.
Linking up to FULL Plate Thursday.
Miz Helen’s Country Cottage