Photo by Chelsea Kyle
We love the dark, rich flavors of the classic dessert bananas Foster. One time when we had an overabundance of bananas we decided that creating a bread featuring these flavors would be ideal. We used muscovado sugar, an intensely flavored sweetener, to help mimic the caramelized notes of the original dish. We combined baking powder and baking soda to maximize our leavening and ensure a light, tender bread. It’s darned good all on its own, but we’ve also used it for French toast and bread pudding with fabulous results. Leftover bread can be toasted or grilled and slathered with butter for an excellent breakfast or snack.
