• Ripe Banana, Mashed | --- | 454g
• Tate & Lyle Dark Brown Sugar | 68219 | 215g
• RedMan Unsalted Butter, Melted | 68328 | 115g
• Negrita Dark Rum | 63787 | 60ml
• Madagascar Vanilla Bean Paste | 53935 | 1 tbsp
• Deltasal Fine Sea Salt | 58415 | 3/4 tsp
• RedMan Cinnamon Powder | 100545 | 1/2 tsp
• Eggs, Large | 12088 | 2 Nos.
• RedMan Plain Flour, unbleached | 1242 | 240g
• RedMan Baking Soda | 62713 | 1 tsp
• RedMan Baking Powder | 62712 | 1/2 tsp

Toppings
• 2 large whole bananas, slightly underripe; sliced 1/8" thick* | --- | 275gm

Glaze
• Tate & Lyle Dark Brown Sugar | 68219 | 113gm
• Negrita Dark Rum | 63787 | 45gm
• RedMan Unsalted Butter | 68328 | ---

1. Preheat the oven to 325°F with a rack in the center. Line a 12" x 4" tea loaf pan or 9" x 5" loaf pan with a parchment sling and lightly grease.
2. To make the banana bread: In a large bowl, stir together the mashed bananas, sugar, melted butter, rum, vanilla, salt, and cinnamon.
3. Add the eggs and stir until incorporated. Add the flour, baking soda, and baking powder and stir to thoroughly combine.
4. Transfer the batter to the prepared pan.
5. To top the banana bread: Shingle the banana slices on top of the batter, using about 9 or 10 rows of 4 to 5 slices for a tea loaf pan or 6 or 7 rows of 5 to 6 slices for a 9" x 5" loaf pan. (The top of the batter should be mostly covered by banana slices.)
6. Bake the banana bread for about 70 to 80 minutes for a tea loaf pan or 85 to 95 minutes for a 9" x 5" loaf, until it feels set on top and a thin knife inserted into the center comes out clean or with just a few moist crumbs (but no wet batter). Check the color of the bread after 1 hour. If it appears to be browning too quickly, tent it with aluminum foil.
7. Remove the bread from the oven and let it cool in the pan for 15 minutes while you prepare the glaze.
8. To make the glaze: In a small saucepan, combine the glaze ingredients. Bring to a rapid boil, then reduce the heat and simmer, stirring occasionally, for about 2 to 3 minutes, until the mixture thickens to a syrupy consistency. Remove the pan from the heat.
9. Loosen the edges of the banana bread from the sides of the pan, then lift it out and onto a wire rack. Brush the hot glaze over the warm bread. Allow the bread to cool completely before serving.
10. Storage information: Store leftover bananas foster banana bread, covered, at room temperature for several days. Unglazed banana bread can be frozen for longer storage; freezing glazed bread is not recommended.