| Level: | Easy |
| Total: | 2 hr 35 min |
| Active: | 20 min |
| Yield: | 1 loaf |
Ingredients
- 4 tablespoons (1/2 stick) unsalted butter, plus more for greasing the pan
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 cup granulated sugar
- 2 large eggs
- 4 very ripe bananas, 3 mashed, 1 cut into 1/4-inch rounds
- 1/2 cup vegetable oil
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 1/4 cup loosely packed brown sugar
- 1/4 to 1/2 cup rum
- Ice cream, for serving
Instructions
- Preheat the oven to 350 degrees F. Grease an 8-by-4-inch loaf pan with butter and line the bottom and 2 sides with parchment paper.
- In a medium bowl, combine the flour, baking powder, baking soda and salt. In a large bowl, cream together the granulated sugar and eggs. Stir in the mashed bananas, oil, cinnamon and vanilla. Stir in the flour mixture a third at a time and mix until just combined. Fold in the sliced bananas.
- Pour the batter into the prepared pan. Bake until a skewer inserted in the center comes out mostly clean (some moist crumbs should stick to it), about 1 hour 15 minutes. Let cool completely.
- Meanwhile, combine the butter, brown sugar and 2 tablespoons water in a saucepan and bring to a boil, stirring to dissolve the sugar. Remove from the heat and stir in the rum.
- While the bread is cooling, poke it all over with a skewer. Brush with half of the rum sauce and allow it to sit and soak through. Remove the banana bread from the loaf pan once cool, slice and serve with a scoop of ice cream and a drizzle of the remaining rum sauce.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 300 |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 1 g |
| Sugar | 23 g |
| Protein | 3 g |
| Cholesterol | 37 mg |
| Sodium | 233 mg |
Reviews
Delicious…I’ll have to try it with the ice cream next time!