Bananas Foster Banana Bread

Don't worry... no ice cream today.

But after making Maple Walnut ice cream bread with such splendid results, I decided I wanted to make some more bread.  Carb loading?  Why not.

I had tons of walnuts left over and I got thinking about making some more bread.  Or maybe some muffins.  Muffins would be fun, too.  Oh, wait, what's that you say?  I just made cupcakes over the weekend and haven't cleaned the tin yet?  Ooops.

So, I made a loaf of bread.  In the big loaf pan since the little ones are sitting by the sink next to the muffin pan.  No big deal.

Anyway, I should preface this by stating that I am 100% behind all things banana bread.  It's so good.  I can't put into words how I feel when I eat it.  There's just not space on this screen.

I'm 50/50 split on my feelings towards Bananas Foster.  If I had been able to find a sweep-me-off-my-feet recipe, I would have posted it first as a prelude to this bread.  Either I'm poorly trained in the ways of flambe, or it's just simply not my favorite dessert.

Interestingly enough, I find this bread to be outstanding.  Best banana bread of my life.  Check.  Walnut Streusel (again.).  Check.  Rum drizzled all over.  Check x1000.

Make this.  Wait.

Make Maple Walnut Bread.  Then make this.  Then put a slice of both on your plate.  Tell me which one is better.

Can't be done.




Bananas Foster Banana Bread
(Bread adapted from Spinning Sugar)

2 cups flour
3/4 cup sugar
3/4 cup chopped walnuts
1/2 tsp baking soda
1/2 tsp salt
3 over-ripe bananas
2 eggs
6 tbsp butter, melted
1 tsp vanilla
1/4 cup milk

Walnut Struesel

Rum Glaze:
1/2 cup packed brown sugar
1/4 cup dark rum


Preheat oven 350F.

In a large bowl, combine flour, sugar, walnuts, baking soda and salt.

In a second bowl, combine smashed bananas, eggs, butter, vanilla and milk.

Fold the wet ingredients into the dry ingredients gently to prevent overmashing the bananas.

Pour batter into a greased and floured loaf pan.  Crumble the struesel over the top.  Bake for 45 minutes.  Let cool.

In a saucepan, combine the rum and sugar over medium heat.  Let the mixture reduce by half.  It should be thick and syrupy.  Pour over the cooled loaf.




Listening to:  Bon Jovi - You Give Love A Bad Name