First of all, I just have to say...YUM! I had 3 bananas that were turning spotty last week, so I threw them in the freezer so that I could bake with them this week. While searching for a new recipe to try with these bananas, I came across this one from Brown Eyed Baker. When I showed Joel the recipe, well really just the pictures, he said that this was the one he wanted me to make. So, that I did! I did make 2 changes/additions. Once the batter was in the pan, I put some chocolate chips in half of the bread since I love the combination of chocolate and bananas and Joel doesn't. I also didn't have any rum in the house, so for the rum glaze, I used Triple Sec instead.
2 cups Flour
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 cup Sugar
1/2 cup Vegetable Oil
3 Medium Bananas, mashed
1 teaspoon Vanilla Extract
3 tablespoons Milk
(*Handful of Chocolate Chips--I added this to half the bread)
1 1/2 cups Chopped Walnuts (I had walnut halves that I rolled with my rolling pin)
1/3 cup Flour
1/4 cup Dark Brown Sugar
1/2 teaspoon Ground Cinnamon
4 tablespoons Butter
4 tablespoons Butter
2 tablespoons Water
1/2 cup Light Brown Sugar
1/4 cup Rum (*I used Triple Sec)
Combine ingredients for streusel topping, using fingers to create a crumbly texture. Set aside.
Whisk together the flour, baking soda, and baking powder in a small bowl and set aside.
On medium speed (I used a stand mixer, but a hand mixer would work too), beat the sugar and oil. Add the eggs one at a time until each are combined. Add the mashed bananas and vanilla extract. Alternatively add the flour mixture and milk, beginning and ending with the flour. Beat until the flour is incorporated and finish mixing with a rubber spatula.
Spread the batter in a greased 9x5 loaf pan. This is when I put the chocolate chips in half of the loaf. Sprinkle the streusel topping evenly over the batter and bake at 350 degrees for about an hour, or until a knife inserted in the center comes out almost clean.
To make the glaze, combine butter, water, and sugar in a saucepan over medium-high heat and bring to a boil. Immediately reduce the heat to medium-low and simmer for 5 minutes. Remove from heat and stir in the alcohol.
Cool the bread on a wire rack for about 5 minutes, then poke holes all over the top of the loaf being careful not to poke all the way through to the bottom of the bread. (I used a 2 pronged carving fork.) Spoon about 1/4 cup of the glaze all over the loaf. Let the bread sit for about 5 minutes to soak up the glaze, then spoon the remaining glaze over it.