For the Bread:
2 cups all-purpose flour
1 teaspoon baking soda
Â½ teaspoon baking powder
1 cup granulated sugar
Â½ cup vegetable oil
3 medium bananas, mashed
1 teaspoon vanilla extract
3 tablespoons milk
1/4 teaspoon nutmeg
1/2 teaspoon ground cinnamon
Combine all dry in a separate bowl and set aside.
Mash bananas in stand mixer, then scrape out and set aside.
In same mixer add oil and sugar and mix until homogenous.Â Add eggs one at a time, then add bananas and the vanilla.
Alternatively add dry mix and milk in 3 additions.
I have also just thrown everything in the mixer after the bananas were mashed, and it worked fine. Â This batter is very forgiving.
For the Streusel Topping:
1Â½ cups chopped walnuts
1/3 cup all-purpose flour
Â¼ cup dark brown sugar
Â½ teaspoon ground cinnamon
4 tablespoons butter
Ensure butter is cold.Â Combine all but walnuts, and mix by hand until it becomes the consistency of wet sand.Â Mix walnuts in to the mixture.Â
Top your batterÂ with the streusel and bakeÂ @325 for about 40 minutes.
For the Rum Glaze:
Â¼ cup (4 tablespoons) butter
2 tablespoons water
Â¼ cup light brown sugar
1/3 cup rum (I used dark spiced rum)
Bring all but rum up to a simmer, and let it simmer for 5 minutes.Â Remove from heat and add rum.Â Set aside until needed.
Poke holes in your baked cake and add a small amount of glaze. Â When it has been fully absorbed, add more. Â Keep doing this until the glaze is gone.
Yummmmmmy!!! Â Can't wait to try this!