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  • Chef Simeon Hall Jr.

Rum Banana Bread with a Bonus!


Rum Banana Bread!


I hope you're ready to fuse together two of the world's greatest quick breads for the most amazing dessert on the planet.

Btw.....Happy earthday everyone. I've also decided to throw in my coconut ice cream recipe because 'dats what I always serve this with! You better enjoy!


Happy Earthday!


Rum Banana Bread! ( 2 large loaves or 5 to 6 mini loaves which I prefer. Mini loaves pictured)

Banana nut Bread –

Ingredients:

10 oz butter

1 cup white sugar

1 ½ cup brown sugar

4 whole eggs

6 overripe bananas

2 tsp vanilla

1 cup chopped nuts ( your favorite kind)

3 cup flour

4 tsp baking pwd.

1 tsp nutmeg

2 tsp cinnamon


Method:

Preheat your oven to 350°F


Using a stand or hand mixer beat sugar and eggs until nice and fluffy! Should be a pale yellowish color. Then add the nuts, bananas and vanilla. Whisk until fully incorporated. In a separate bowl whisk together all the remaining dry ingredients. Now simply fold the dry ingredients into the butter sugar mix very gently. DO NOT OVERMIX!

Place in a loaf pan that has been greased and floured. Bake in a preheated oven for about 35 minutes. Or until golden brown and a toothpick comes out clean. Cool slightly before adding the rum sauce.



RUM SAUCE
  • 1/4 cup (4 tablespoons) unsalted butter

  • 1 cup light brown sugar

  • 1cup Dark Caribbean Rum ( sub Kohana rum in Hawaii). Extra for splashing.


To make. Combine all the ingredients on medium heat and cook for about 6 to 7 minutes until the mixture turns "syrupy". Then drown the bread in rum glaze. Finish by splashing each loaf with rum straight out of the bottle. Soak for at least 4 hrs.



Coconut Ice Cream –

Ingredients:

1 cup of whole milk

1 ½ cup of heavy cream

½ vanilla bean split

1 cup of fresh squeezed coconut milk

4 egg yolks

½ cup of sugar

1 cup fresh grated coconut or fresh shaved coconut dried overnight and toasted

Method:

In a heavy sauce pot bring the milk, cream, vanilla and coconut milk to a gentle simmer. Whisk the egg and sugar to a pale ribbon stage. Then slowly “temper” the eggs with the milk. Adding a half of the warmed milk to the eggs and sugar then add that back to the pot and cooking until it thickens to a light custard texture.

Strain and immediately cool this mix. Using a store bought ice cream machine follow the manufacture guidelines and churn. When complete fold in the coconut to your desired amount and serve.


Chef notes –

For more festive season dessert substitute the coconut milk for 1 cup of fresh Andros pumpkin with the skin on that has been roasted and pureed. Added ½ more heavy cream and add 1 tsp of pumpkin spice mix. Swirl in some store bought caramel and a pinch of salt to the end to really make your company sing!



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