Ingredients
The following ingredients have 1 Servings
- 1 tablespoon banana liqueur
- 1 1/2 sticks butter
- divided
- 1 cup (lightly packed) dark brown sugar
- divided
- 3 bananas
- sliced
- 3/4 cup dark rum
- divided
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon allspice
- 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon cinnamon
- 2 eggs
- at room temperature
- 1 teaspoon vanilla
- 2 tablespoons sour cream
- Cooking spray
- for greasing loaf pan
- 1/2 cup cold heavy cream
- 2 tablespoons powdered sugar
- 2 tablespoons dark rum
Instruction
- Preheat oven to 350°F
- Melt 1/2 stick butter in a large, heavy-bottomed skillet over medium-high heat, Add 1/4 cup of dark brown sugar and swirl to combine
- Add the bananas and cook about 3 minutes
- Add the banana liqueur and simmer for another three minutes
- Remove the bananas and their sauce to a bowl and add 1/4 cup of the rum
- Mash together with a fork or potato masher; set aside
- In a mixing bowl, whisk together the flour, baking soda, salt and spices
- In a stand mixer fitted with the paddle attachment, cream together remaining 1 stick butter and remaining 3/4 cup sugar for 3-5 minutes at medium speed, or until light in color and fluffy
- Add in eggs one at a time until mixture is fully combined
- Add in vanilla, sour cream and the cooled banana mixture
- Turn down to low speed and add the flour mixture in batches
- Spray a 9x5 loaf pan with cooking spray
- Pour the batter into a 9x5 loaf pan and bake for 1 hour or until a toothpick comes out clean
- While the bread is still hot, pour the remaining 1/2 cup rum over the top of the bread
- Remove to a cooling rack and let cool
- Meanwhile, whip together the heavy cream, powdered sugar and rum in a large bowl or the bowl of a stand mixer
- Serve slices of banana bread topped with the whipped cream
