We love the dark, rich flavors of the classic dessert bananas Foster. One time when we had an overabundance of bananas we decided that creating a bread featuring these flavors would be ideal. We used muscovado sugar, an intensely flavored sweetener, to help mimic the caramelized notes of the original dish. We combined baking powder and baking soda to maximize our leavening and ensure a light, tender bread. It’s darned good all on its own, but we’ve also used it for French toast and bread pudding with fabulous results. Leftover bread can be toasted or grilled and slathered with butter for an excellent breakfast or snack.

　　

Ingredients

makes 2 9 x 5-inch loaves

　　6 cups/900 grams all-purpose flour

　　2 1/2 tablespoons/45 grams baking powder

　　3/4 teaspoon/4 grams baking soda

　　2 teaspoons/12 grams fine sea salt

　　7 medium ripe bananas, peeled

　　16 tablespoons/226 grams unsalted butter, plus more for the pans

　　1 1/2 cups/300 grams dark muscovado sugar

　　1/2 cup plus 3 tablespoons/160 grams dark rum

　　5 large eggs

　　

Step 1

Preheat the oven to 375°F (190°C) or 350°F (175°C) with convection. Butter two 9 × 5-inch loaf pans; set aside.

　　

Step 2

Combine the flour, baking powder, baking soda, and salt in a large bowl.

　　

Step 3

Cut the bananas and butter into approximately 1/2-inch (1.25-centimeter) pieces. Place the bananas, butter, and sugar in a pot set over medium heat and bring to a slow simmer. Cook the mixture until the butter is fully melted and the bananas are falling apart. Remove from the heat and let cool to room temperature.

　　

Step 4

Pour the banana mixture into a blender, add the rum and the eggs, and puree until smooth. Quickly pour the banana base into the dry ingredients. Use a wooden spoon or rubber spatula to quickly mix the wet and dry ingredients together until they form a homogeneous batter. Do not overmix. Divide evenly between the loaf pans. Use an offset spatula to gently smooth the top and then run a finger around the edge of the pan creating a slight indentation in the batter to facilitate even rising.

　　

Step 5

Place both pans on the center rack of the oven and bake for 50 minutes. When the breads are done they will feel firm to the touch and a skewer inserted into the center should come out clean. Place the pans on a wire rack and let cool for 10 minutes. Remove the bread from the pans and return them to the rack to cool completely.

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