This is a story about a girl named Meg.
Meg is a super special girl. Not only is she a beautiful person inside and out, but she's an incredible friend. And she likes food. Friendship was inevitable based on that fact alone.
Anyway, one day, Meg shared the happy news that she was pregnant with her second child; another sweet baby girl. (Well, we knew she was preggers long before we found out it was a girl, but for arguments sake, I'm fast tracking this nursery rhyme into high gear). And if you didn't know, Meg makes ridiculously cute babies. Like super cute.
Her bloggy girls are completely over the moon for her family of three and wanted to share in her happiness in the funnest way we know how.
With a surprise virtual baby shower!
Surprise, Meg! SURRRRRPPRRRRISE! Wow. I feel like Freakin' Excited Sue from Saturday Night Live. Best part? No clothespin attached to me with the threat of losing it if I say, 'Baby', 'Diapers', or 'Disestablishmentarianism'. No smelling and picking at chocolate-filled diapers, trying to guess what it is while keeping my gag reflex to a bare minimum. Yeah, sorry folks. I'm that person. And there's no cleanup, although leftovers would have been nice.
Meg has been hankering for banana baked goods throughout her pregnancy, so it seemed appropriate to make her a banana-based treat.
Meg is very loved. And I so cannot wait to meet the newest member of the deHaan Family and love her up.
Aaaaand I'll very likely try to take her home with me, despite the fact I'm sure her doting Grandma will wrastle me to the ground for it.
Hey. It wouldn't be the first time.
Congratulations, Meg! You're already such a cracking Mom. You so got this. Love you girly!
Check out what her other incredible bloggy friends are bringing to this party:
Strawberry Sprinkle Ice Cream Sandwiches - Planet Byn
Banana Bundt Cake with Pecans, Bananas, and Caramel Sauce - The Tasty Gardener
Easy Banana Cupcakes - Living Lou
Fudgey Teff Brownies - Strawberries For Supper
BANANAS FOSTER BANANA BREAD
For the bread:
2 cups all purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup canola oil*
1 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
½ cup sour cream
2 large overly ripe bananas
*You can substitute the oil for applesauce. I've made it both ways and it's super good.
For the streusel topping:
1¼ cup toasted walnuts, chopped
⅓ cup all purpose flour
¼ cup brown sugar
½ teaspoon ground cinnamon
4 tablespoons unsalted butter, cold
For the caramel rum sauce:
¼ cup unsalted butter, at room temperature½ cup brown sugar, firmly packed
¼ cup heavy cream
¼ cup good quality rum - You can adjust alcohol amount if you wish. This sauce is amazing without as well.
Preheat oven to 350F. Prepare a 9" loaf pan by spraying with a non-stick cooking spray.
To make streusel topping:
In a small mixing bowl, whisk together flour, brown sugar, and cinnamon. Cut in butter until dough forms into small nuggets. Add walnuts and give a good toss to incorporate them. Set aside.
In a mixing bowl, whisk together flour, baking soda, baking powder, and salt. In a separate mixing bowl, using an electric mixer, cream together oil and sugar. Add in eggs, one at a time and beat to incorporate. Add in vanilla and sour cream.
Incorporate remaining dry ingredients into wet ingredients and blend until incorporated. Pour into prepared loaf pan. Sprinkle streusel topping generously over bread batter and bake for 55-60 minutes, or until toothpick inserted comes out clean. Start checking at 50 minutes for good measure.
Remove from oven and allow to cool on a wire rack.
Pour caramel rum sauce over top and serve.
To make caramel rum sauce:
Click here. Just be mindful of the amounts and measurements when doing so.