Bananas Foster Banana Bread
Bananas Foster Banana Bread

Bananas Foster Banana Bread

Molly Marzalek-Kelly
Not Yet Reviewed
Bake it Easy

Inspired by bananas foster (a dessert composed of bananas cooked in caramel sauce and flambéed), this banana bread is infused with the rich, deep flavors of butter, dark brown sugar, and rum. The loaf is topped with thin slices of banana before it goes into the oven and brushed with a luscious rum glaze after it’s baked. The two elements join forces to create a glossy, caramel finish that tastes like cooked sugar and booze, a fitting homage to the original dessert.

Prep
20 mins
Bake
1 hr 10 mins to 1 hr 20 mins
Total
1 hr 55 mins
Yield
one 12" x 4" or 9" x 5" loaf
Bananas Foster Banana Bread - select to zoom
Bananas Foster Banana Bread - select to zoom
Bananas Foster Banana Bread - select to zoom
Bananas Foster Banana Bread - select to zoom
Bananas Foster Banana Bread - select to zoom

Instructions

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  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.

Tips from our Bakers

  • While you can use very ripe bananas for mashing, choose slightly underripe bananas for slicing and topping, as they’ll hold their shape better.  

  • Want to make this recipe gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe. Be sure to bake thoroughly; gluten-free baked goods often need a bit more time in the oven.

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