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For the Bananas Foster:
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1. In a large saute pan, melt the butter over medium heat. Whisk in the brown sugar until smooth.
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2. Add sliced bananas and stir to coat them in the butter-sugar mixture. Cook over medium-high heat for 4-5 minutes until sugar begins to caramelize.
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3. Remove pan from heat and add rum. Return to heat. If you have a gas stove, tip the pan slightly to (carefully) ignite the rum. If not, use a long-stemmed lighter. Allow flame to die down. Remove from heat.
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4. Let bananas cool slightly, then mash the mixture. Set aside.
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For the bread:
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1. Preheat oven to 325 F. Grease and flour a 9x5x3 loaf pan.
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2. In a medium bowl, combine flour, baking soda, baking powder, salt and cinnamon. Set aside.
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3. In a separate large bowl, cream together butter and sugars until light and fluffy.
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4. Beat in eggs, one at a time. Add milk and vanilla and mix.
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5. Add bananas Foster mixture and mix until well combined.
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6. Fold in dry ingredients until just incorporated.
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7. Pour mixture into the prepared loaf pan and bake in preheated oven for 1 hour or until a toothpick inserted in the center of the loaf comes out clean. Remove pan from oven and set it on a rack.
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8. Let bread cool completely.
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9. Remove bread by inverting the pan and place bread on a large plate. Drizzle butter rum icing over the top. Let icing set for 30 minutes before cutting.
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For the butter rum icing:
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1. In a small saucepan, combine rum and brown sugar and heat over medium-high heat. Heat for 1-2 minutes, until brown sugar has dissolved.
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2. Ignite the rum with the gas stove or a long stemmed lighter (I prefer the lighter because of the high sides of the saucepan). Allow flame to die down.
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3. Once the flame has gone out, stir in butter. Remove pan from heat and let the mixture cool for 5-10 minutes.
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4. In a medium bowl, whisk together rum mixture with powdered sugar, milk and vanilla. Use more milk only if needed to get it to drizzling consistency.
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Heavily adapted from Food Network's Banana Bread recipe.
