Bananas Foster Banana Bread Sundae

By Joelene

Cook's Note: If you don't have an 8-by-4-inch pan, a 9-by-5-inch pan will work; just cut the baking time by 10 minutes.

Ingredients

• 4 tablespoons (1/2 stick) unsalted butter, plus more for greasing the pan
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 1 cup granulated sugar
• 2 large eggs
• 4 very ripe bananas, 3 mashed, 1 cut into 1/4-inch rounds
• 1/2 cup vegetable oil
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla
• 1/4 cup loosely packed brown sugar
• 1/4 to 1/2 cup rum
• Ice cream, for serving

Preparation

Step 1

Preheat the oven to 350 degrees F. Grease an 8-by-4-inch loaf pan with butter and line the bottom and 2 sides with parchment paper.
In a medium bowl, combine the flour, baking powder, baking soda and salt. In a large bowl, cream together the granulated sugar and eggs. Stir in the mashed bananas, oil, cinnamon and vanilla. Stir in the flour mixture a third at a time and mix until just combined. Fold in the sliced bananas.
Pour the batter into the prepared pan. Bake until a skewer inserted in the center comes out mostly clean (some moist crumbs should stick to it), about 1 hour 15 minutes. Let cool completely.
Meanwhile, combine the butter, brown sugar and 2 tablespoons water in a saucepan and bring to a boil, stirring to dissolve the sugar. Remove from the heat and stir in the rum.
While the bread is cooling, poke it all over with a skewer. Brush with half of the rum sauce and allow it to sit and soak through. Remove the banana bread from the loaf pan once cool, slice and serve with a scoop of ice cream and a drizzle of the remaining rum sauce.