Bananas Foster Cake
This delicious bread has all the flavors of the famous New Orleans dessert (the Bananas Foster). I created it with Mardi Gras in mind -- though it's much healthier than anything I've ever seen served for Fat Tuesday! Enjoy it as a snack or dessert -- or leave out the rum and enjoy it for breakfast!
Ingredients - Bread
- 5 tablespoons non-dairy butter, such as Earth Balance (you may also use canola, grapeseed, or coconut oil)
- 1 cup packed light brown sugar, divided
- 1-1/2 cups mashed ripe bananas (2 large or 3 small bananas)
- 3 tablespoons rum (light or dark)
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- 1-1/2 cups all-purpose unbleached flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Ingredients - Glaze
- 1/3 cup confectioners' sugar
- 1 tablespoon non-dairy butter, melted
- 1 tablespoon dark rum
Preheat the oven to 350°. Lightly oil a 9-in. x 5-in. loaf pan
In a small saucepan, melt the non-dairy butter. Stir in half of the brown sugar, as well as the mashed bananas, and bring to a boil. Reduce the heat, and simmer uncovered for 3 to 4 minutes or until slightly thickened. Remove from the heat. Stir in the rum. Set aside while you prepare the remaining ingredients.
Using the small bowl of a food processor or a blender, combine the ground flax seeds with the water until it's thick and gooey - about 1 minute. Set aside.
In a large bowl, combine the flour, baking soda, salt, and cinnamon. When combined, add the brown sugar and flax seeds mixtures into the bowl, and stir the wet into the dry ingredients until combined.
Transfer to your prepared loaf pan, and bake for 40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Combine the glaze ingredients; drizzle over bread.
Yield: 1 loaf (16 slices)