Bananas Foster Bread

Banana bread is so good. I like it "plain" but I've made a few varieties: with molasses and oatmeal, and with strawberries. And this is another great option if you ever want to "doctor up" the perfectly delicious banana bread. It takes a few extra steps, but it's totally worth it for the depth of flavor in this variety.

Start by melting the butter in a small saucepan then adding the brown sugar



and bananas.



Bring this mixture to a boil, then reduce the heat to low and simmer for 3-4 minutes.



Remove from the heat. Stir in the rum



then set aside to cool.

In a large bowl, combine the flour, baking soda, salt and cinnamon. In another bowl, whisk the eggs and yogurt and add to the brown sugar/banana mixture.



Then stir in the remaining brown sugar.



Stir this banana mixture into the dry ingredients just until moistened.



Pour the batter into a greased loaf pan and bake for 45-50 minutes. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.

To make the glaze, add the powdered sugar to the melted butter,



then stir in the rum (or the rum extract and milk). Whisk well until smooth then pour over the cooled bread.



Slice and serve!



One year ago: Beer Bread
Two years ago: Shrimp Lo Mein

Find more inspiration at Mangia Mondays, Mouthwatering Mondays, Menu Mondays, Mop it Up Mondays, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Made from Scratch Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), A Little Birdie Told Me, Crazy Sweet Tuesday, Tuesday Talent Show, Cast Party Wednesday, What's Cooking Wednesday, These Chicks Cooked.

Bananas Foster Bread

5 Tbsp. butter, cubed
1 cup brown sugar, divided
1 1/2 cups mashed ripe bananas (about 3 medium)
3 Tbsp. dark rum or 3 tsp. rum extract
1 3/4 cup flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
2 eggs
1/3 cup plain yogurt

Glaze:
1/3 cup powdered sugar
1 Tbsp. butter, melted
1 Tbsp. dark rum or 1 tsp. rum extract + 2 tsp. milk

In a small saucepan, melt butter. Stir in 1/2 cup brown sugar and bananas. Bring to a boil. Reduce heat; simmer uncovered for 3-4 minutes or until slightly thickened. Remove from the heat. Stir in rum; set aside to cool.

In a large bowl, combine the flour, baking soda, salt and cinnamon. In another bowl, whisk the eggs and yogurt and add to the brown sugar/banana mixture. Stir in the remaining brown sugar. Stir this banana mixture into the dry ingredients just until moistened.

Transfer to a greased loaf pan. Bake at 350 for 45-50 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Combine the glaze ingredients and whisk well until smooth. Pour over the cool bread. Makes 12 slices.

Banana bread is so good. I like it "plain" but I've made a few varieties: with molasses and oatmeal, and with strawberries. And this is another great option if you ever want to "doctor up" the perfectly delicious banana bread. It takes a few extra steps, but it's totally worth it for the depth of flavor in this variety.

Start by melting the butter in a small saucepan then adding the brown sugar



and bananas.



Bring this mixture to a boil, then reduce the heat to low and simmer for 3-4 minutes.



Remove from the heat. Stir in the rum



then set aside to cool.

In a large bowl, combine the flour, baking soda, salt and cinnamon. In another bowl, whisk the eggs and yogurt and add to the brown sugar/banana mixture.



Then stir in the remaining brown sugar.



Stir this banana mixture into the dry ingredients just until moistened.



Pour the batter into a greased loaf pan and bake for 45-50 minutes. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.

To make the glaze, add the powdered sugar to the melted butter,



then stir in the rum (or the rum extract and milk). Whisk well until smooth then pour over the cooled bread.



Slice and serve!



One year ago: Beer Bread
Two years ago: Shrimp Lo Mein

Find more inspiration at Mangia Mondays, Mouthwatering Mondays, Menu Mondays, Mop it Up Mondays, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Made from Scratch Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), A Little Birdie Told Me, Crazy Sweet Tuesday, Tuesday Talent Show, Cast Party Wednesday, What's Cooking Wednesday, These Chicks Cooked.

Bananas Foster Bread

5 Tbsp. butter, cubed
1 cup brown sugar, divided
1 1/2 cups mashed ripe bananas (about 3 medium)
3 Tbsp. dark rum or 3 tsp. rum extract
1 3/4 cup flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
2 eggs
1/3 cup plain yogurt

Glaze:
1/3 cup powdered sugar
1 Tbsp. butter, melted
1 Tbsp. dark rum or 1 tsp. rum extract + 2 tsp. milk

In a small saucepan, melt butter. Stir in 1/2 cup brown sugar and bananas. Bring to a boil. Reduce heat; simmer uncovered for 3-4 minutes or until slightly thickened. Remove from the heat. Stir in rum; set aside to cool.

In a large bowl, combine the flour, baking soda, salt and cinnamon. In another bowl, whisk the eggs and yogurt and add to the brown sugar/banana mixture. Stir in the remaining brown sugar. Stir this banana mixture into the dry ingredients just until moistened.

Transfer to a greased loaf pan. Bake at 350 for 45-50 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Combine the glaze ingredients and whisk well until smooth. Pour over the cool bread. Makes 12 slices.