We spent the long weekend driving to and from Dallas, blasting the A/C and stopping in small Texas towns to eat at local cafes or get ice cream at Dairy Queen. I have missed our Texas roadtrips! After exploring the DFW area and walking all over in 90+ degree heat, we came back just in time to celebrate my little sis' birthday. We had pancakes for breakfast, saw the new Avengers movie, and then finally made it home and are reunited with our pups again. I'm basically pooped!
Now it's back to working, house projects, and a hot, hot week to look forward to. I think it's safe to say we will be surviving by staying indoors or visiting our local pool as much as possible.
Besides chocolate chip cookies and maybe pie, banana bread is my favorite thing to bake in the world. This is probably the case with many home bakers (if you like bananas, anyways) because often we all start off the week with a bunch of bananas and every intention of using them in smoothies or as a healthy snack, and then Saturday rolls around and they are still there, sitting on the counter, uneaten and brown.
I’ve started peeling my bananas and then freezing them for use in smoothies, but if I “forget” and leave them out to ripen on the counter, I enjoy mixing them with fat and sugar to turn it into banana bread that weekend.
Or in this case, an upside down, caramelized banana situation with rum. Not to be dramatic, but...it's the most incredible banana combination EVER. *insert heart eye emojis*
This banana bread teeters on the line between bread and cake, but as someone said on my instagram, if we call it bread, we can justify eating it for breakfast!
Upside Down Rum Banana Bread
makes one 8-1/2 x 4-1/2 inch loaf
Ingredients
for the topping
- 1/2 cup brown sugar
- 3 tbl butter
- 1 banana, sliced lengthwise in half
for the bread
- 1 1/4 cups flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup canola oil
- 1/2 cup white sugar
- 2 large eggs
- 3 large, ripe bananas, mashed
- 1/4 cup full fat greek yogurt or sour cream
- 1 tsp vanilla
- 1 tbl rum (optional)
Directions
Preheat oven to 350°F.
In a small saucepan, combine the brown sugar and butter over medium heat. Stir until butter is melted and brown sugar is mixed together. Pour into an 8-1/2 x 4-1/2 inch loaf pan. Add the sliced banana cut side down.
In a medium bowl, whisk together the flour, cinnamon, baking soda and salt.
In a large bowl, combine the oil and sugar and mix until combined. Add the eggs, and stir until combined. Add in the bananas, yogurt, vanilla, and rum. Stir until combined.
Combine the dry ingredients into the wet ingredients and stir until batter just comes together and is smooth. Pour into loaf pan on top of sliced bananas. Spread with a spatula if needed to smooth out the top.
Bake in preheated oven for 45 minutes or until a toothpick inserted in the center comes out clean.
Let banana bread rest for 10 minutes in the pan before inverting out onto a plate.
