No more loafin’ around
Until this loaf, I considered banana bread without chocolate chips or chocolate of some kind complete blasphemy. And really, they do go so well together. And really, I will always enjoys a little choco-banana blend. And really, why change something that’s so right? Making a dire situation a wee bit sweeter, the lack of chocolate in my house fostered some non-theobromined creativity… so never fear… browned butter sauce is here! And quite frankly, it’s alluding to some darn fine Bananas Foster, if I do say so myself. Now your dear banana bread is dunkable. In the kind, kind words of some well known life philosophers… how do you treat yo self?
Bananas Foster Bread
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8 people
Ingredients
- 3 large and very ripe bananas
- 1/3 cup butter or coconut oil, melted
- 4 eggs
- 1/2 cup coconut flour
- 1 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon sea salt
Browned Butter Rum Sauce
- 4 tablespoons butter
- 2 tablespoons honey or maple syrup
- 2 tablespoons rum or whiskey. I used whiskey, but rum is classic for those Fosters
Instructions
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Preheat oven to 350. Line the bottom of a medium-sized loaf pan with parchment paper.
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Combine bananas, melted butter and eggs in a food processor (or by hand for delicious texture) for a smooth batter. Once combined, add remaining ingredients and blend until combined.
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Pour batter into the prepared loaf pan and bake for 40 minutes, covering with foil for the last 10 minutes.
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Allow to cool in the pan, then remove, slice and prepare to pour the Browned Butter Rum Sauce:
Browned Butter Rum Sauce:
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In a medium saucepan, melt butter over medium-high heat. Allow to melt, while stirring gently, until the butter smells nutty and has browned slightly.
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Add in the honey and rum while continuing to stir and cook for another minute until sticky and saucy.
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...you may light this sauce on fire.
Ms Brown
the sauce turned out AWFUL! was inedible and ruined the pan I made it it.
otherwise, the bread is best left to stand on its own or with some plain butter, honey and or agave syrup….
Lucia
Hi Ms. Brown, I’m very sorry to hear that it didn’t taste AND it ruined your pan! What a bad day 🙁 I’d like to ask you some questions so I can refine the cooking instructions so no one else has to go through what you did! Do you think the butter burned and it tasted bad because of that? Or maybe the alcohol did not cook away completely so that gave it a bad flavor? Or both? What did the sauce do to your pan?
Ms. Brown
It did not incorporate, was burnt smelling & looking & when taken off burner, solidified into a burnt mess inside the pan. I followed the instructions exactly. I have made the bread, on its own, MANY times & it turns out heavenly…love it. BAD BAD experience with the sauce, & I have made similar sauces before but always with sugar or brown sugar…not honey. Soooo, I dont know where the issue is exactly but wanted to share my experience. (I am not inexperienced in the kitchen)
Ms. Brown
Add On: Well tonight, after making my weekly loaf, after the bread had cooled for 3 hrs on a rack, I poked holes in top of the loaf with a fork & then drizzled 3 T of DARK Organic Agave, slowly & carefully over the top. This, absolutely was a perfect balance of sweetness for this loaf. No need to use or attempt to make & use the recipe provided for a complicated butter/rum/honey sauce that does not give desireable results to this incredible loaf of bread…IMO…