Bananas Foster Bread

3 cups all purpose flour 1 ¼ tablespoons baking powder
½ teaspoon baking soda
1 teaspoon fine sea salt
4 medium ripe bananas, peeled
8 tablespoon unsalted butter, plus more for the pans
1 ¼ cups dark muscovado sugar
¼ cup plus 1 ½ tablespoons dark rum
2 large eggs

1. Preheat the oven to 375, butter a 9X5 in loaf pan, set aside
2. Combine the flour, baking powder, baking soda, and salt in a large bowl.
3. Cut the bananas and butter into approximately ½ inch pieces. Place the bananas, butter, and sugar in a pot set over medium heat and bring to a slow simmer. Cook the mixture until the butter is fully melted and the bananas are falling apart. Remove from the heat and let cool to room temperature.
4. Pour the banana mixture into a blender, add the run and the eggs, and puree until smooth. Quickly pour the banana base into the dry ingredients. Use a wooden spoon or rubber spatula to quickly mix the wet and dry ingredients together until they form a homogeneous batter. Do not over mix. Pour into the prepared loaf pan. Use an off-set spatula to gently smooth the top and then run a finger around the edge of the pan, creating a slight indention in the batter, to facilitate even rising.
5. Place the pan on the center rack of the oven and bake for 50 minutes. When the bread is done, they will feel firm to the touch and a skewer inserted into the center should come out clean. Place the pan on a wire rack and let cool for 10 minutes. Remove the bread from the pan and return to the rack to cool completely.