As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
Ripe bananas cooked with butter, brown sugar, and rum are baked into a delicious Banana Bread topped off with a vanilla rum glaze.
I swear buying fruit of any time is a total crap shoot. One week I buy two containers of strawberries and four bananas and they are gone midweek. The next week I buy three containers of strawberries and six bananas and have two containers and three bananas left over at the end of the week.
One thing I don’t mind having leftover are bananas. Whenever we have bananas leftover I usually turn them into some type of bread or muffin.
Since we are getting close to Mardi Gras I thought it would be fun to make a Bananas Foster Bread with caramelized bananas and rum. To really get that rum flavor I wanted a vanilla rum glaze on top.
What is Bananas Foster?
Bananas Foster is a delicious and decadent dessert that originated in New Orleans, Louisiana. It is made with ripe bananas, brown sugar, butter, cinnamon, dark rum, and banana liqueur. The dish is usually prepared tableside. The bananas are sautéed in the butter and sugar until they caramelize, then alcohol is added and ignited to create a flambe effect.
- butter (I used salted but you can use unsalted)
- brown sugar (I use light brown sugar but you can use dark)
- ripe bananas (If your bananas aren’t ripe see below on how to ripen them quickly)
- rum (dark rum is preferred but I only had light rum and it worked fine)
- all purpose flour
- chia seeds
- baking soda
- baking powder
- ground cinnamon
- vanilla Greek yogurt (you can also use plain)
To make the bread preheat the oven to 350 degrees. Spray a 9 x 5 loaf pan with cooking spray and set aside.
Take the rip bananas and mash them. Then in a small saucepan over medium heat melt the butter. Stir in the brown sugar and bananas and bring to a boil.
How do I ripen Bananas quickly?
Since you need ripened bananas for this recipe sometimes you need to speed up the process if yours are not already ripe. Place the bananas in a paper bag with either an already ripened banana or an apple and fold down the opening of the bag. Your bananas will ripe n in a day or two.
Another way to ripen then quickly is to place unpeeled bananas on a foil lined baking sheet Bake at 300 degrees for 15-20 minutes and your bananas will be ripe.
How do I mash bananas?
If the bananas are ripe enough you can put them in your hands and squeeze them until they are mashed. You can also use a fork and place the bananas in a bowl and mash them with the fork. You can also use your hand mixer to mash the bananas by cutting them into pieces and starting the mixer on low and increasing until the bananas are mixed.
Reduce heat and simmer for 3 to 4 minutes or until the mixture has thickened slightly. Remove from heat and stir in the rum.
In a large bowl combine the flour, chia seeds, baking soda, baking powder, salt, and cinnamon. Mix and set aside.
In another large bowl whisk together the eggs, yogurt, and banana mixture.
Stir the dry ingredients into the wet ingredients and mix until just combined. Pour the mixture into the prepared pan. Bake for 50-55 minutes.
Can I freeze Banana Bread?
Yes. Cool the banana bread completely. Do not frost or glaze before freezing. Cut into slices. Wrap 1-2 slices in a piece of plastic wrap then put 2-3 bundles of the plastic wrapped bread in a large freezer bag. Freeze for 3-4 months.
To defrost remove a plastic wrapped bundle from the freezer and put in the refrigerator over night or leave out for 1-2 hours on the counter and enjoy!
This banana bread is delicious! The bread itself is fairly moist and has a caramel and banana flavor. The glaze on top is lightly flavored with both rum and vanilla which gives the overall bread that Bananas Foster taste.
I found that this bread was delicious for breakfast or as a snack. You can even toast it and put some butter on it if you don’t frost it.
Bananas Foster Bread
- 6 Tablespoons butter
- 1 cup brown sugar
- 3 ripe bananas
- 3 Tablespoons rum
- 1 1/2 cups all purpose flour
- 1/4 cup chia seeds
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 2 eggs
- 1/2 cup Greek yogurt, plain
For the Glaze:
- 1/2 cup powdered sugar
- 2 teaspoons vanilla
- 1 Tablespoon rum
- In a small saucepan over medium heat melt the butter. Stir in the brown sugar and bananas. Bring to a boil.
- Remove from the heat. Stir in rum.
- Preheat the oven to 350 degrees.
- In a large bowl, combine the flour, chia seeds, baking soda, baking powder, salt, and cinnamon.
- In another large bowl, whisk the eggs, yogurt, and banana mixture.
- Stir the dry ingredients into the banana mixture and mix until just combined.
- Pour the batter into a loaf pan coated with cooking spray.
- Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes then run a knife around the edges of the pan and remove the bread to cool completely on a wire rack.
- To make the glaze whisk together the powdered sugar, vanilla, and rum. Drizzle over top of the cooled bread.