Wednesday, August 13, 2014
See, Damaris Phillips, isn't only Southern at Heart, she's a southern girl after my own heart. She's a fun-loving southern girl who loves bringing smiles to people's faces through food...not unlike myself. She's also known for taking amazing and well known dishes and puts her own southern spin on it.
The banana bread is a classic recipe that with a few updated additions like coconut oil. Then the flavor is amped up with not only vanilla, but rum extract. The rum doesn't stop there. Becuase bananas foster isn't bananas foster without the brown sugar rum sauce.
And the sauce definitely doesn't take a backseat in this recipe. Melted butter and brown sugar are heated until the sugar dissolves, then it simmers for just a few minutes to really build up that molasses-y flavor of the brown sugar and then it's removed from the heat. Then comes showtime, the orange zest and rum are added...and there may even be a flame-up when the liquor is added. No more cooking time though...Damaris thought this would be a delicious treat for the adults with the raw rum!
There you have it, a truly over the top southern inspired dessert. This is amazing while the bread is still warm, fresh from the oven, but it's also perfect the next morning with a cup of coffee. Bring a taste of Louisiana into your own home with this dessert.
Bananas Foster Bread
4 Medium ripe bananas, mashed (about 1 2/3 cups)
1 Cup granulated sugar
1/2 Cup coconut oil, melted
3 Tbsp plain yogurt
1 Tsp rum extract
1 Tsp vanilla extract
2 Cups all purpose flour
1 Tsp baking powder
1/4 Tsp salt
For the glaze-
4 Tbsp (1/2 stick) unsalted butter
1/2 Cup dark brown sugar
1/4 Cup spiced rum
1 Tsp orange zest
Vanilla ice cream, for serving (optional)
Preheat oven to 350. Liberally spray a 9x4 inch loaf pan with non-stick cooking spray.
In a medium bowl combine the bananas, eggs, sugar, coconut oil, yogurt, rum extract, and vanilla extract.
In a large bowl combine flour, baking powder and salt and whisk to combine. Make a well in the center of the ingredients. Pour the wet ingredients in the well and stir until the flour is completely incorporated and the batter is smooth. Pour the batter into the prepared pan and bake until golden brown, about an hour, until toothpick inserted in center of the loaf comes out clean. Remove from the oven and set aside while preparing the glaze.
For the glaze-
Place butter in a saucepan over medium heat and allow to melt. Add the brown sugar along with 1/2 a cup of water and stir. Cook the mixture until the sugar has dissolved, then cook another 3-5 minutes over low heat until the mixture begins to bubble around the edges. Remove from heat and carefully (in case the mixture flaves) stir in the rum and orange zest.
Slowly pour half the glaze over the banana bread, allowing it to soak into the bread and all the surfaces. Allow the to sit for about 30 minutes, until the glaze has been absorbed, then turn out and place on a platter or cake plate.
Slice and serve with a scoop (or 2) of ice cream and the remaining glaze.
Recipe source: Damaris Phillips-The Food Network