Tag Archives: banana

Bananas Foster (traditional)

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Serves 2-4

Ingredients

  • 3 Tbsp. pecans
  • 4 Tbsp. unsalted butter, cut into pieces
  • ¼ cup (packed; 50 g) dark brown sugar
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground cardamom
  • ½ tsp. vanilla extract
  • 2 bananas, halved lengthwise, then crosswise
  • Kosher salt
  • 3 Tbsp. dark rum (80–100 proof)

Preparation


Preheat oven to 325°. Toast 3 Tbsp. pecans on a small rimmed baking sheet, tossing halfway through, until slightly darkened in color and fragrant, 10–12 minutes. Let cool, then coarsely chop.

Heat 4 Tbsp. unsalted butter, cut into pieces, ¼ cup (packed; 50 g) dark brown sugar, ½ tsp. ground cinnamon, and ¼ tsp. ground cardamom in a medium skillet over medium-high, whisking constantly as the mixture bubbles, until butter is melted and incorporated, about 1 minute. Add ½ tsp. vanilla extract and cook sauce, continuing to whisk, until slightly thickened, about 30 seconds.

Arrange 2 bananas, halved lengthwise, then crosswise, cut side down, in pan and cook, shaking pan occasionally, until lightly browned, 30–60 seconds. Using tongs or a small spatula, turn bananas over and sprinkle cut sides with kosher salt. Cook, shaking pan occasionally, until bananas are browned and coated in sauce, 30–60 seconds. Remove from heat.

Drizzle 3 Tbsp. dark rum (80–100 proof) over bananas and sauce. Using lighter, carefully ignite sauce and flambé, shaking pan occasionally, until flame goes out.

Top with scoops of vanilla ice cream and scatter pecans over.

Source: https://www.bonappetit.com/recipe/classic-bananas-foster

Banana Coconut Rum Bread

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A sweeter take on Banana Rum Bread, this recipe incorporates malted milk powder, toasted coconut and coconut rum to give a subtly creamy, almost tropical edge to the dish.

Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoons malted milk powder
  • 3 tablespoons brown sugar for topping
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon Kosher salt
  • 2 eggs
  • 1 1/2 cups mashed banana, about 5 medium
  • 1 cup granulated sugar
  • 1/2 cup 8 tablespoons unsalted butter, browned
  • 3 oz coconut, spiced rum
  • 3 tablespoon toasted, shredded coconut
  • 3 tablespoons shredded coconut for topping

Instructions

Preheat oven to 350 degrees F. Grease a 9 X 5-inch bread pan with butter or cooking spray.

Prepare toasted coconut. Finely mince coconut flakes or blitz in a food processor. Spread on tin foil in an even layer and toast at 300°F until light brown, about 4 minutes. Set aside to cool.

Prepare the browned butter. In a medium skillet over medium heat, melt the butter and maintain heat until amber in color, swirling frequently, 6 to 7 minutes. Remove from heat and add the rum to the pan to halt the cooking. Allow to cool.

In a large bowl, whisk together flour, milk powder, toasted coconut, baking powder, baking soda, cinnamon, salt and nutmeg.

In a medium bowl, lightly beat the eggs. Mix in the banana and sugar. Add butter / rum mixture to banana mixture and thoroughly incorporate.

Add banana mixture all at once to dry ingredients and stir until just mixed. Do not over mix.

Transfer batter to greased loaf pan. Combine brown sugar with reserved coconut and sprinkle evenly over top.

Bake for 55 – 60 minutes or until a toothpick inserted into the middle comes out clean. Note: Cover loaf with some tin foil in the last 15 minutes of baking should it begin to darken too much.

Remove from oven and place pan on wire rack to cool for 15 minutes.

The bread slices best after being left in plastic wrap overnight.

Banana Rum Bread

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Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon Kosher salt
  • 2 eggs
  • 1 1/2 cups mashed banana, about 5 medium
  • 1 cup granulated sugar
  • 1/2 cup 8 tablespoons unsalted butter, browned
  • 3 oz dark, spiced rum

Instructions

Preheat oven to 350 degrees F. Grease a 9 X 5-inch bread pan with butter or cooking spray.

Prepare the browned butter. In a medium skillet over medium heat, melt the butter and maintain heat until amber in color, swirling frequently, 6 to 7 minutes. Remove from heat and add the rum to the pan to halt the cooking. Allow to cool.

In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt and nutmeg.

In a medium bowl, lightly beat the eggs. Mix in the banana and sugar. Add butter / rum mixture to banana mixture and thoroughly incorporate.

Add banana mixture all at once to dry ingredients and stir until just mixed. Do not over mix.

Transfer batter to greased loaf pan. Bake for 55 – 60 minutes or until a toothpick inserted into the middle comes out clean. Note: Cover loaf with some tin foil in the last 15 minutes of baking should it begin to darken too much.

Remove from oven and place pan on wire rack to cool for 15 minutes.

The bread slices best after being left in plastic wrap overnight

Source: https://www.365daysofbakingandmore.com/brown-butter-rum-banana-bread/