bananas foster bread

December 26, 2013

Bananas Foster Bread

ingredients

  • 1 cup wheat flour
  • 1 ¼ cup bread flour
  • 1 ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 cup mashed ripe bananas (about 4 bananas)
  • ¾ cup + 2 Tablespoons Greek yogurt
  • 8 tablespoons (1 stick) unsalted butter, at room temperature,
  • 1 ¾ cup brown sugar
  • ¼ cup dark/bootstrap molasses
  • 3 teaspoons dark rum
  • ½ cup dried dates (optional)
  • Caramel sauce for topping

preparation

Position a rack in the lower third of the oven and preheat to 350°F. Butter the bottom and sides of 1 (9- by 5- by 3-inch) loaf pan and dust with flour.

In a large bowl, sift together the flour, baking powder, baking soda, and salt.

In a medium bowl, combine the banana, yogurt, and rum, and stir to combine.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium until light and fluffy, about 3 minutes.  Add the banana mixture and molasses and beat for about 30 seconds. Add the flour mixture in 2 batches, and stir on low until just incorporated, about 30 seconds total. Fold in dates with spatula.

Spoon half the batter into the prepared pan and smooth the top. Drizzle caramel sauce over dough and drag a knife through the lines to make a marbleized pattern.

Bake until a wooden toothpick inserted in the center of the loaf emerges clean and when you press gently in the center of the loaf, it springs back without leaving an impression, 45 to 50 minutes. Transfer to a wire rack to let cool for 10 to 15 minutes then gently tap the pan on the countertop to help release the loaf. Place a second rack or a large plate on top of the loaf, invert, and then carefully remove the pan. Use the original rack to invert the loaf again so that it’s right side up then let cool completely before cutting and serving.

Repeat baking with second half of the mixture.

Makes 2 loaves.

DO AHEAD: Banana bread can be baked ahead, cooled completely, and kept, wrapped in plastic wrap, up to 2 days, or frozen, wrapped in plastic wrap and foil, up to 3 months.