Rum Roasted Banana Bread*

By mamapig

Ingredients

• 10 Tbs. ( 1 1/4 sticks) unsalted butter
• 3 very ripe bananas
• 1/2 cup packed dark brown sugar
• 1 Tbs. Captain Morgan's Rum
• 1/2 cup heavy cream
• 2 cups all purpose flour
• 1/2 cup sugar
• 3/4 tsp. baking soda
• 1 cup chopped walnuts
• 1/4 cup plain yogurt
• 2 large eggs, lightly beaten
• 1 tsp. vanilla extract

Preparation

Step 1

Kitchenaid Mixer...flat beater

Grease and flour the bottom of a 9 inch loaf pan and set aside. Preheat oven to 350 degrees.

Melt the butter in a skillet. Leave 1/4 cup in the skillet, and pour the rest into a small bowl, and set aside. Peel and slice the bananas, add them to the skillet, and saute for 1 minute. Sprinkle the brown sugar over the bananas, add the rum, and saute for 2 minutes more. With a slotted spoon, transfer the bananas to a bowl and set aside. Add the cream to the remaining liquid in the skillet, stir, and turn off heat.

Combine the flour, sugar, baking soda, and walnuts in a bowl. In the mixer bowl combine the bananas, yogurt, eggs, vanilla, and the reserved melted butter. Attach the bowl and flat beater to the mixer. Turn the mixer to speed 2 and mix for 1 minute. The bananas should be lumpy, rather than completely blended. With the mixer running add the flour mixture all at once, and turn the mixer off as soon as the flour is moistened-almost immediately. The batter should a little dry in places. Using a spatula, transfer the batter to the loaf pan. Holding both sides of the pan, jiggle it back and forth so the batter is evenly distributed.

Place the pan in the oven and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack in the pan for 5 minutes, then turn the loaf out onto the wire rack.

While the bread is cooling, make the glaze. Warm the skillet with the cream mixture over medium heat. Cook the mixture for 2 to 3 minutes, until it is thick and creamy. Slice the bread and drizzle some glaze over each piece. Serve immediately.

Makes 1 loaf