Thursday, December 6, 2012

Pina Colada Banana Bread with a Buttered Rum Glaze

Two very ripe bananas, leftover crushed pineapple from the Crock Pot Chicken Teriyaki Sandwiches I made last week, and one very large bottle of rum.... These are the ingredients that inspired my newest culinary creation- Pina Colada Banana Bread with a Buttered Rum Glaze.  
According to my son, I should have deemed this banana bread the Drunken Sailor. ;)  But no matter what you choose to call this bread, it is incredibly moist and so flavorful.  If you are one to partake in a refreshing pina colada here and there, then you will enjoy this little taste of the tropics as the weather continues to turn colder.  The glaze was inspired by a winter favorite though- hot buttered rums. The best of both worlds, right? 

What you will need:
For the pina colada bread-
1 1/2 cups flour
1/2 cup sugar
1/2 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup canola oil
2 eggs
1 tsp coconut extract (my newest obsession)
8 oz crushed pineapple, drained
2 ripe bananas, mashed
1/2 cup sour cream
1/2 cup + 2 tbsp shredded coconut
1/4 cup rum (I used Captain Morgan spiced rum.)

For the buttered rum glaze-
5 tbsp butter
1/3 cup rum
1/2 tsp vanilla
1 1/2 cups powdered sugar

Preheat your oven to 350 degrees.  Spray a bread pan with cooking spray.

In a small bowl, whisk together the flour, sugars, baking soda, and salt.  Set aside.
In a large bowl, whisk together the canola oil, eggs, and coconut extract.  Then mix in the bananas, pineapples, sour cream, and rum.  

Mix the flour mixture into the wet ingredients.  Mix well.  Then fold in the 1/2 cup of shredded coconut.  
Pour the bread batter into the prepared pan.  The bread will take about 1 hour, 10 minutes to bake.  After the first 10 minutes of baking, pull the loaf of banana bread out of the oven and sprinkle the top of the loaf with the remaining 2 tbsp of coconut.  Bake for the remaining 60 minutes, or until a toothpick inserted in the middle comes out clean.
Allow the bread to cool in the pan for about 10 minutes and then turn out onto a wire rack.

While the banana bread is cooling, prepare the Buttered Rum Glaze.  In a small saucepan, heat the butter until melted.  Add the rum and the vanilla.  Cook over medium heat for about 3-5 minutes.  Don't worry.  You will not get tipsy off of this glaze.  ;)  Most of the alcohol will cook out.  (I know.... bummer, right??)
Remove the buttered rum from the heat and pour into a smaller bowl.  Allow to cool for 15-20 minutes.  Once cooled, whisk in the powdered sugar until smooth.
Pour the glaze all over the top of the cooled Pina Colada Banana Bread.

Slice and enjoy!  I will tell you this banana bread is very dessert like.  I am not saying that you can't eat this for breakfast or anything.  I am just forewarning you that you may end up eating it all hours of the day.  Like I may or may not have... ;)

While you are here, you might as well go get entered to win a fabulous hair pretty from J&M's Eye Candy Shoppe.  She makes the most gorgeous headbands & clips for the mamas and their littles.  Baby girl & I love them!  :) CLICK HERE to enter!