I found this great recipe for banana bread in a cookbook called, "Mix it Up!" by Jamee Ruth, and it came with my Kitchen Aid Pro mixer. I've added cinnamon and nutmeg to her recipe, since I do like a little spice in everything I bake. I challenge you to not want to eat all of the bananas right out of the pan or to pour them over vanilla ice cream. This is Bananas Foster meets Banana Bread, and in fact, why not slice a piece of the bread, place in the bottom of a dessert bowl, top with a scoop of vanilla ice cream, then spoon the cream sauce over the whole kit and kaboodle. Absolutely indulgent.
10 tablespoons unsalted butter
3 very ripe bananas
1/2 cup packed dark brown sugar
1 tablespoon dark rum (I use Captain Morgan)
1/2 cup heavy cream
2 cups unbleached all-purpose flour
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 teaspoon baking soda
1 cup chopped walnuts
1/4 cup plain vanilla yogurt
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
Grease and flour the bottom of a 9-inch loaf pan, and set aside. Preheat the oven to 350 degrees.
Melt the butter in a heavy-bottomed skillet. Leave ¼ cup in the skillet, and pour the rest into a small bowl. Set the bowl aside. Peel and slice the bananas, add them to the skillet, and saute’ for 1 minute. Sprinkle the brown sugar over the bananas, add the rum*, and saute’ for 2 minutes more. With a slotted spoon, transfer the bananas to a bowl and set aside. Add the cream to the remaining liquid in the skillet, stir, and turn off the heat.
*A very astute reader advised me to inform my fellow bloggers to remove the pan from over the heat when adding the rum, as the alcohol could cause flareups. We do not wish for anyone to combust. Spontaneously, or otherwise.
Combine the flour, sugar, baking soda, spices, and walnuts in a bowl. In the mixing bowl, combine the bananas, yogurt, eggs, vanilla, and the reserved melted butter. Mix on low for one minutes. The bananas should be lumpy, rather than completely blended. With the mixer running, add the flour mixture all at once, and turn the mixer off as soon as the flour is moistened. The batter should look a little dry in places. Using a spatula, transfer the batter to the loaf pan. Tap the pan to distribute the batter evenly.
Place the pan in the oven, and bake for about one hour or until a toothpick inserted into the center comes out clean. Cool on a wire rack in the pan for 5 minutes; then turn the loaf out onto the wire rack.
While the bread is cooling, make the glaze: Warm the cream mixture in a skillet; cook for 2 to 3 minutes until it’s thick and creamy. Slice the bread and drizzle some of the Foster Cream over each slice. Serve immediately.