Kahlua Banana Bread

Kahlua Banana Bread

Years ago I came across a recipe for a version of this banana bread, the original called for a rum butter glaze. I don’t readily have rum in my cabinet so one day I did have some Kahlua. Switch out the rum for the Kahlua and this is what came of it! This banana bread could be served with brunch, breakfast or even as a dessert. It is that DELICIOUS!!
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Yield: 1 loafAuthor: Sage Bleu Catering/

Black Russian Banana Bread Recipe

prep time: 20 Minutes

Cook time: 1 hour

Total time: 1 hours and 20 mins

A twist on a traditional banana bread recipe. This recipe has a streusel topping with a Kahlua, brown sugar and butter glaze. It will transform the way you think about banana bread!
Directions for each set of ingredients
1. Preheat the oven to 350*
2. Grease a 9×5 inch loaf pan or a 24 mini cupcake pan for this mini bite size (depending on the size of your loaf pan this recipe could make two loafs) DO NOT FILL TO THE TOP! Leave about a half inch for the bread to rise.
3. Whisk the flour, baking soda and baking powder in a small bowl, set aside.
4. Combine the ingredients for the streusel topping, set aside.
5. In a larger bowl combine on medium speed, the sugar and vegetable oil to combine then add the eggs (whisk prior). Add the mashed bananas (bananas from your freezer thawed work best but very ripe bananas work great as well) and vanilla extract; beat to combine.
6. Start with the flour then add the milk alternating for 2 to 3 times. Beat until the flour is mixed in, by now it should be too thick to beat with a hand blender, so use a spatula.
7. Spread the batter into your prepared greased pan or cupcake tins.
8. Next sprinkle streusel topping evenly over the batter.
9. Bake until a long tooth pick is inserted and comes out “ALMOST” clean. 60 minutes but depending on your oven and elevation that may be less. It will continue to bake once you take it out of the oven so make sure to not over bake!
10. To make the Kahlua glaze; combine the sugar, water and butter in a saucepan over medium-high heat and bring just to a boil. Immediately reduce the heat to medium-low and simmer for 5 minutes stirring occasionally. Remove from the heat and stir in the rum. Set aside and cover to keep warm with tin foil.
11. Cool the banana bread on a wire rack for 5 minutes. Then, using a long skewer or fork poke holes all over the top of the loaf.
12. Spoon/drizzle about 1/4 cup of the glaze all over the loaf. Let sit then drizzle the remaining glaze, a little at a time, let it drain over the edge and you have the best banana bread ever!!!!
This bread can be made ahead and then put in the freezer with or without the glaze.
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