Hi Everyone,
Today I am bringing in a little bit of New Orleans food to you in the form of bread. You know how much I love bread! Why isn’t there a diet that just consists of bread? If there was, that would be one diet I could stick too. So today’s recipe is based on the famous New Orleans dessert Banana Foster. Have you ever had it? The truth is, I never have tried it. Pretty stinky considering I have been to New Orleans. Next time I go, I must try it. It is a dessert made with cooked banana’s, brown sugar, butter, cinnamon and banana liquor that is ignited with rum. Oh my! It’s served with a side of vanilla ice cream. Sounds so amazing. I have to admit, my bread is not exact, but the flavors are all there, plus it’s a tad healthier than the traditional dessert.
I got this recipe from Southern at Heart cooking show. I changed up the recipe to cut down on the sugar since banana’s are sweet enough. The calories are a little bit high for what I normally bake, but so worth it. The bread is a little heavy, but so moist and the flavor of banana with a hint of rum, it blows my mind. Makes my toes curl. lol I think you will be pleasantly pleased with this banana bread.
When I was mixing the batter, the whole thing is mostly banana, that is where the moisture comes from, along with coconut oil. I love baking with coconut oil. It’s my new favorite oil. You don’t even taste the coconut in it. I topped the bread with a simple sauce made with brown sugar, butter, water, orange extract and spiced rum. Don’t worry the rum is not to over baring and honestly if you want to skip the rum, you can do that too. I happen to have about a 1/4 cup of Rum hidden in my pantry, so I figured why not use it? After all Banana Fosters is made with Rum.
Just look at the glaze shine on top.
- Serves: 12
- Serving size: 1 slice
- Calories: 294
- Fat: 12
- Carbohydrates: 41
- Sugar: 21
- Sodium: 104
- Fiber: 2
- Protein: 4
- Cholesterol: 36
- 4 ripe bananas
- ¾ cup granulated sugar
- ½ cup coconut oil, melted
- ¼ cup greek yogurt, plain (I used Fage 0%)
- 2 eggs
- 1 tsp. vanilla extract
- 1 tsp. rum extract
- 2 cups all purpose flour
- 1 tsp. baking powder
- ¼ tsp. salt
- Sauce:
- 2 tbsp. butter
- ¼ cup brown sugar
- ¼ cup water
- ¼ tsp. orange extract or 1 tsp. orange juice
- 2 tbsp. spiced rum
- Preheat oven to 350 degrees
- Spray a 9 x 4 loaf pan with cooking spray; set aside.
- In a medium bowl, mash the banana's and then add sugar, coconut oil, yogurt, eggs, vanilla extract and rum extract. Mix until well combined.
- In a large bowl, add flour, baking powder and salt; mix until combined.
- Add a well in the center of the flour mixture and pour the banana mixture into the center. Carefully mix until flour is incorporated. Pour mixture into prepared baking dish.
- Bake in oven for 50 - 60 minutes, skewer inserted into the center of the loaf comes out clean.
- Meanwhile, about 5 minutes before bread is done, in a small sauce pan over low heat, melt butter. Once melted add brown sugar, water and orange extract. Cook until sugar is dissolved. Turn off heat and add rum. Mix until combined.
- Take bread out of oven and with a skewer carefully poke holes into the top of the bread. Add the sauce over the top. Let it soak into the bread for about 30 minutes. Take bread out of pan and let cool completely onto a cooling rack.
I made this bread for Mother’s Day. A treat for me. 🙂 I ate a little slice and froze the rest for my Husband to take to work. I am sure he will enjoy it as much as I do.
I hope you have a fabulous week!
Toodles,
Jennifer
This bread looks and sounds delicious. I wonder if I could make a rum butter to spread on a slice of that bread.