Tipsy Tuesday: Bananas Foster Bread

I decided, on the fly, that Tuesdays will be Tipsy Tuesdays. Folks who know me know that I have a tendency to put booze into half of the things that I bake. Of course the alcohol cooks out of most things. However, my frosting is often pretty high-octane (not for kids).

This recipe is completely child-friendly. All of the alcohol cooks out. It's based on Betty Crocker's recipe for Banana Nut Bread. It differs from regular banana nut bread in that it's a bit richer, with a slightly burned-sugar-caramel note to the crust. It's also a bit moister and less cakey than some banana breads. It's great hot out of the oven with butter or margarine, and I bet it would be nice with nut butter as well.

2-3 overripe bananas
about 3/4 c. brown sugar, divided
1 T. butter
about 1/4 c. dark rum (or more... I used more of the blackstrap rum)
1 t. cinnamon, or more if you like
2 1/2 c. flour
1/2 c. white sugar
3 1/2 t. baking powder
1 t. salt
3 T. canola oil
1/3 c. milk (or dairy alternative, unflavored)
1 egg (or equivalent)
1 c. chopped walnuts

Preheat the oven to 350 F.

Slice the bananas and toss them into a nonstick skillet with 1/4-1/3 c. of brown sugar. Cook over medium heat until the sugar is melted, stirring often. Turn the heat down a bit and let them bubble and caramelize. Tip the mixture into a 2-cup glass measuring cup and mash them up. There will be some lumps. Tap the bottom gently on the counter to remove air bubbles, or give it a little stir. Add the cinnamon. Check how much of the mixture you have. You should have around 1 cup. Add enough rum to make the volume 1 1/4 c.

In another bowl, mix the dry ingredients. Add the bananas, milk, oil, and eggs, and stir well. It will be thick. Mix in the nuts.

Tip the mixture into a nonstick 9 by 5 loaf pan. I suggest greasing the bottom a bit. Pop that bad boy into the oven. It will take about an hour to cook, but start stabbing it with a skewer after around 50 or 55 minutes, especially if your oven likes to burn things.

Once the skewer comes out clean, take the loaf pan out of the oven and set it on a cooling rack. After 10-15 minutes, turn the pan over. You can use a metal spatula to ease the loaf out if it's sticking. Be gentle... this loaf is a bit crumbly sometimes. Let it cool for another half an hour or so before you start to slice it, or you might wind up with a handful of delicious crumbs (not that there's anything wrong with that).

Enjoy, and stay tuned for my next Tipsy Tuesday. I just might have to make some of my famed cocktail cupcakes!