Preparation time's kept to a minimum for Rosemarie Survillo's seeded treat. 'It's a bread that you can make a day ahead of time, and then warm in the microwave moments prior to serving for just-baked appeal,' she hints from her home in Lake St. Louis, Missouri.
This adult interpretation switches all of the sugar to brown sugar and cooks the mashed bananas with butter and cognac or dark rum. And it's topped with a slightly boozy glaze.
The flavor is very subtle, just a slight earthy undertone, and the tiny dash of spice is perceivable only to the nose. For plain bread, just use water in place of the pumpkin puree, and follow the steps the same way.
I got this recipe from my friends mom who owns a Mexican Bakery. When they made these one day for my family they loved them - even my brother who is sooo picky. Now they ask for them all the time. Although they are a little time consuming it is well worth it at the end!
Why compromise the banana flavor? This banana bread is moist and delicious with loads of banana flavor! Friends and family love my recipe and say it's by far the best! It's wonderful toasted!! Enjoy!
Caramel. Caramel, caramel, caramel, caramel. I love caramel more than life itself. If you can tell me who invented this thing and I will devote my life to admiring them. Yes, that much. Since IR...