Ingredients
Units
Scale
Banana Bread
- 200 grams (1 Cup) Brown Sugar
- 4oz (1 stick) Butter
- 2oz (1/4 Cup) Heavy Cream
- 2oz (1/4 Cup) Rum
- 1 Teaspoon Banana Extract
- 1 1/2 cup mashed banana (2-3)
- 2 Large Eggs, at room temperature
- 1 Tablespoon Pure Vanilla Extract
- 250 grams (2 Cups) All-Purpose/ Plain Flour
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Banana Extract
- 1/3 cup Chobani Greek Yogurt or sour cream
- 1 Banana, sliced
Topping
- 6 Tablespoons Butter
- 150 grams (3/4 Cup) Brown Sugar
- 2 Tablespoons Heavy Cream
- 2oz (1/4 Cup) Rum
- 1/2 tsp banana extract
Instructions
- Preheat oven to 350F/180C and grease a 9X5 loaf pan.
- In a medium saucepan cook brown sugar, butter, heavy cream, rum, banana extract and mashed bananas. Cook until all fully incorporated and let cook for an extra 2 minutes. Pour mixture into a large heatproof bowl and set aside to cool for 5 minutes. Add 1 tbsp vanilla and whisk in eggs.
- In a small bowl mix together flour, baking soda, and salt. Fold into wet ingredients. Once no flour streaks remain to fold in greek yogurt. Add sliced bananas on top and this is optional but I sprinkle brown sugar and a little butter on top before baking. Bake for 50-60 minutes- stick a toothpick inside to test for the wet batter.
- In a small saucepan mix together butter. brown sugar, heavy cream, rum and banana extract. Once fully combined cook for another 2-3 minutes. Then you can slice the bread into the pan of poke holes in the bread and then pour the sauce on top and let it soak in.
Equipment
Buy Now → - Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
