145.4...Bananas Foster Banana Bread
For Dina’s birthday breakfast on Tuesday, I made a “kicked-up” banana bread. Definitely a bit more work than your usual banana bread but oh so worth it!
Bananas Foster Banana Bread
Recipe from Brown Eyed Baker
For the Bread:
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 cup granulated sugar
1/2 cup vegetable oil
3 medium bananas, mashed
1 tsp. vanilla extract
3 Tbsp. milk
For the Streusel Topping:
1 1/2 cups chopped walnuts
1/3 cup all-purpose 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
1. Preheat oven to 350 degrees. Grease a 9x5-inch loaf pan.
2. 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.
3. Whisk the flour, baking soda, and baking powder in a small bowl to combine. Set aside.
4. On medium speed, 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.
5. 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.
6. 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.
7. 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.
Special thanks for my friend Ryan for sharing this recipe with me!!
Wednesday night’s dinner was pretty darn tasty.
Baked Italian Chicken Rolls (recipe coming), pasta with sauce and asparagus.
Breakfast yesterday was the usual poached egg on a toasted English muffin topped with avocado and a bowl of fruit salad.
Yesterday after drop off, I went to a meeting, then the gym and some errands. Lunch was at Urban Plates. I had the albacore, Brussels sprouts and southwest quinoa salad.
Last night was Bunco at Felicia’s. Valerie cohosted as well. They had a tropical theme. It was a very colorful night!
Gotta have Spam puffs right!?!
Dinner was a delicious assortment of tropical inspired eats.
Don’t forget dessert!
Thank you so much Felicia and Valerie for a fun evening!
After I took the kids to school, I went to spin class, two appointments, then to Fashion Valley to run a couple of errands. I stopped at Blue Smoke for lunch.
Tuna, salmon and yellowtail sushi:
I also had my beloved Wasabi Roll. I must have been so excited I forget to snap a picture. Guess I’ll just have to go back soon!
Any fun plans for the weekend?