Bananas Foster Bread

From Ideas in Food

(Makes 2 9x5-inch loaves)

6 cups all-purpose flour

2.5 tablespoons baking powder

.75 teaspoons baking soda

2 teaspoons fine sea salt

7 medium ripe bananas, peeled

16 tablespoons unsalted butter, plus more for the pans

1.5 cups dark brown sugar

.5 cup plus 3 tablespoons dark rum

5 large eggs

Preheat oven to 375°F. Butter two 9x5-inch loaf pans; set aside. 

Combine the flour, baking powder, baking soda, and salt in a large bowl.

Cut the bananas and butter into approximately 1/2-inch pieces. Place the bananas, butter, and sugar in a pot set over medium heat and bring to a slow simmer. Cook the mixture until the butter is fully melted and the bananas are falling apart [which I interpret as a long time, like 20 minutes]. Remove from the heat and let cool to room temperature. 

Pour the banana mixture into a blender, add the rum and the eggs, and puree until smooth. Quickly pour the banana base into the dry ingredients. Use a wooden spoon or rubber spatula to quickly mix the wet and dry ingredients together until they form a homogenous batter. Do not overtax. Divide evenly between the loaf pans. Gently smooth the top and then run a finger around the edge of the pan, creating a slight indentation in the batter to facilitate even rising.

Place both pans on the center rack of the oven and bake for 50 minutes. When the breads are done, they will feel firm to the touch and a skewer inserted into the center should come out clean. Place the pans on a wire rack and let cool for 10 minutes. Remove the bread from the pans and return them to the rack to cool completely.