BANANAS FOSTER BREAD
This moist, tender bread has all the flavors of New Orleans' famous dessert. And the rum-flavored glaze on top's amazing! -Christen Chalmers, Houston, Texas
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 15
Steps:
- In a small saucepan, melt butter. Stir in 1/2 cup brown sugar and bananas. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until slightly thickened. Remove from the heat. Stir in rum; set aside to cool., In a large bowl, combine the flour, flax, baking soda, salt, and cinnamon. In another large bowl, whisk the eggs, yogurt, banana mixture and remaining brown sugar. Stir into dry ingredients just until moistened., Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine the glaze ingredients; drizzle over bread.
Nutrition Facts : Calories 189 calories, Fat 6g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 181mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
BANANAS FOSTER II
On Father's Day we all tried this delicious dessert, which everyone loved. Bananas warmed in buttery rum sauce over vanilla ice cream.
Provided by BUTTERMEBREAD
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.
Nutrition Facts : Calories 533.8 calories, Carbohydrate 73.2 g, Cholesterol 59.5 mg, Fat 23.8 g, Fiber 3.4 g, Protein 4.6 g, SaturatedFat 12.3 g, Sodium 146.1 mg, Sugar 60.8 g
BANANAS FOSTER BREAD PUDDING
Here is a nod both to the original bananas Foster at Brennan's restaurant in the French Quarter of New Orleans and to the luxe version of bananas baba au rhum that the Louisiana chef Allison Vines-Rushing once cooked at Jack's Luxury Oyster Bar in the East Village. Silky and rich, deep with the flavors of bananas, rum and custard, it is not much work to make, and pays off in incredible flavor. Do not be afraid to use an even darker sugar than the brown called for in the recipe, though molasses may be a step too far. You are looking for a deep caramel hue and flavor in the sauce, to complement the rum and the fruit. (And if you're looking to try the original, make our bananas foster recipe.)
Provided by Sam Sifton
Time 1h15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350. In a large bowl, whisk together the eggs, milk, ¼ cup of brown sugar, vanilla, 1 tablespoon rum and 1 teaspoon salt. Add the bread, and stir so that it absorbs the liquid. Set aside to soak.
- Butter a 2-quart baking dish, and place it on a baking sheet. Line the bottom of the dish with banana coins, then spoon about ½ of the soaked bread over them. Top with banana coins, and spoon the remaining soaked bread over the top. Bake for 40 minutes, then sprinkle with the tablespoon of white sugar. Continue baking until the pudding is puffed and golden on top, approximately 50 to 60 minutes total.
- Meanwhile, make the sauce. Melt the butter in a small sauce set over medium heat. Add the remaining brown sugar, cream, remaining rum and salt, and whisk until combined. Simmer, whisking, until the sauce has thickened, approximately 5 to 8 minutes. Remove from heat and keep warm.
- Serve the pudding warm, with some of the sauce drizzled over the top, alongside vanilla ice cream.
Nutrition Facts : @context http, Calories 404, UnsaturatedFat 6 grams, Carbohydrate 49 grams, Fat 16 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 9 grams, Sodium 551 milligrams, Sugar 29 grams, TransFat 0 grams
BANANAS FOSTER BANANA BREAD SUNDAE
Steps:
- 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.
BANANAS FOSTER BREAD
Provided by Damaris Phillips
Categories dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-4-inch loaf pan with cooking spray.
- Combine the bananas, eggs, sugar, coconut oil, yogurt, and rum and vanilla extracts in a medium bowl and stir.
- Whisk together the flour, baking powder and salt in a large bowl.
- Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients and stir until the flour is incorporated and the batter is smooth. Pour the batter into the prepared loaf pan and bake until golden brown and a skewer inserted into the center of the loaf comes out clean, about 1 hour. Remove from the oven and set aside while you make the glaze.
- Melt the butter in a saucepan over medium heat. Add the brown sugar and 1/2 cup water and stir. Cook until the sugar dissolves, and then continue cooking another 3 to 5 minutes over low heat until the mixture bubbles around the edges. Turn off the heat and carefully (to prevent flaming) stir in the rum and the orange zest.
- Slowly pour half of the glaze over the banana bread, allowing it to seep into all the surfaces. Wait until the glaze has been absorbed, about 30 minutes, and then turn the loaf out of the pan.
- Slice and serve with vanilla ice cream, and the remaining glaze.
BANANA BREAD FOSTER
I wanted to try something new with the banana bread my wife made the other day. This is a great way to incorporate banana bread into a banana's foster recipe. Each component of the dessert is simple; but brought together they are GREAT! My wife says it is a keeper.
Provided by IAKnight
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a small saucepan. Add brown sugar and vanilla and stir frequently over low heat until sugar is fully dissolved. Per serving put one slice of banana bread down as a base. Add two scoops of ice cream on the bread and 1/4 of sauce over the ice cream.
Nutrition Facts : Calories 714.6, Fat 43.8, SaturatedFat 24.9, Cholesterol 144.9, Sodium 292.9, Carbohydrate 74.2, Fiber 1.6, Sugar 38.2, Protein 7.5
BANANAS FOSTER MONKEY BREAD
Just one extra ingredient changes the taste of this classic! Serve with dulce de leche ice cream for a decadent dessert.
Provided by Michelle W.
Categories Bread Yeast Bread Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease a loaf pan.
- Shake the sugar and cinnamon together in a large plastic bag; add the biscuit dough, bananas, and pecans to the bag and shake to coat evenly. Pour the mixture into the prepared loaf pan.
- Melt the butter in a saucepan over medium heat. Stir the brown sugar into the melted butter until completely dissolved. Add the vanilla and stir well. Pour the mixture over the biscuit dough.
- Bake in the preheated oven until golden brown, 30 to 40 minutes. Allow to cool about 10 minutes before serving.
Nutrition Facts : Calories 427.3 calories, Carbohydrate 57 g, Cholesterol 31 mg, Fat 21.3 g, Fiber 1.9 g, Protein 4.4 g, SaturatedFat 9.4 g, Sodium 618 mg, Sugar 33.6 g
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BANANAS FOSTER BREAD RECIPE | MYRECIPES
From myrecipes.com
5/5 (61)Calories 194 per servingServings 16
- Combine banana, 1/2 cup brown sugar, 5 tablespoons butter, and 3 tablespoons cognac in a nonstick skillet. Cook over medium heat until mixture begins to bubble. Remove from heat; cool. Place banana mixture in a large bowl. Add yogurt, remaining 1/2 cup brown sugar, and eggs. Beat with a mixer at medium speed.
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; place on wire rack.
- Combine remaining 1 tablespoon melted butter, remaining 1 tablespoon cognac, and powdered sugar; stir until well blended. Drizzle over the warm bread.
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5/5 (2)Category DessertCuisine AmericanTotal Time 1 hr 30 mins
- Preheat oven to 350°F. Spray a 9×5 loaf pan with nonstick spray. Line the bottom and up the short sides with a strip of parchment paper. Spray again with nonstick spray. Set aside.
- In a medium saucepan over medium-low heat melt the butter. Bring it to a boil, stirring frequently, until the butter turns an amber color, about 5 minutes. Remove from the heat and allow to cool for 20 minutes.
- When butter has cooled for 20 minutes, mix in the light brown sugar and rum. Stir until smooth, making sure to scrape up the brown bits at the bottom of the saucepan. Set aside.
- In a medium bowl mash 2 of the bananas with a fork, leaving them slightly lumpy. Slice the remaining bananas thinly, and set aside.
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