Bananas Foster Banana Bread

If you've got some very ripe bananas - and I mean ripe, not just speckled - you need to try this decadent little number.  I had some very ripe bananas and I didn't want to do the same old banana bread I've been doing for years - I wanted something different.  I discovered this recipe on a food blog entitled Brown Eyed Baker and oh my goodness, it does not dissappoint.  If you love, love, love Bananas Foster, you need to try this recipe.

Bananas Foster Banana Bread
Yield: 1 loaf or 8" cake

For the Bread:

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup granulated sugar
½ cup vegetable oil
2 eggs
3 medium very ripe bananas, mashed
1 teaspoon vanilla extract
3 tablespoons milk

For the Streusel Topping:

1½ cups chopped walnuts
1/3 cup all-purpose flour
¼ cup dark brown sugar
½ teaspoon ground cinnamon
4 tablespoons butter

For the Rum Glaze:

¼ cup (4 tablespoons) butter
2 tablespoons water
¼ cup light brown sugar
¼ cup rum

Preheat oven to 350°F. Grease a 9×5-inch loaf pan or an 8" springform pan.  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.

Whisk the flour, baking soda, and baking powder in a small bowl to combine. Set aside. 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.  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.

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.

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 ¼ 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.

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