Bananas Foster Banana Bread

This Bananas Foster Banana Bread is a cross between Bananas Foster and banana bread. It’s a fun, boozy twist to a classic quick bread!

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Many years ago, Laura and I fell into the habit of making Bananas Foster for dessert. It was an easy treat to make, and it didn’t require much advance planning. We fell out of that habit at some point, but I decided to bring it back – in the form of banana bread! This Bananas Foster Banana Bread is a fun twist on a classic loaf of banana quick bread.

What is Bananas Foster?

Bananas Foster is a dessert made with bananas, butter, brown sugar and rum. Sometimes a pinch of ground cinnamon is added for fun. The bananas are cooked in a rum sauce in a skillet, and then the whole skillet is lit on fire. Yup, lit on fire. Once the bananas caramelize, they are served over vanilla ice cream. Sometimes chopped nuts and/or whipped cream are added.

Bananas Foster originated in New Orleans at Owen Brennan’s Vieux Carré restaurant. Now this dessert is more closely associated with Brennan’s, a different restaurant owned by the same family.

In the 1950’s, New Orleans was a key port of entry for bananas into the United States. With the fruit so readily available, it made since to create a banana-based dessert. Bananas Foster includes a bit of showmanship. Once the bananas have simmered in the rum sauce, the entire skillet is lit on fire which burns off the alcohol. It’s also impressive to watch – Bananas Foster is often prepared tableside at nicer restaurants.

Bananas Foster Banana Bread

While we aren’t lighting the bananas on fire for this Bananas Foster Banana Bread, we are channeling many of the same flavors. In this version, we sauté a halved banana in rum sauce. From there, the banana gets laid on top of the banana bread batter.

As it bakes, the banana further caramelizes in the oven, and you’re left with a delicious treat on top of that loaf of banana bread. I went with my mother’s tried-and-true banana bread recipe here. It’s absolutely fantastic! However, feel free to use this concept with your own favorite banana bread recipe. Just resist the urge to eat the banana before it goes on top of the batter!

Have some extra bananas laying around the kitchen? We do. No matter how ambitious I think we’ll be when I buy bananas at the store, we never (ever!) eat them all before they start turning brown. Banana Bread to the rescue!

And while I love a classic banana bread, this Bananas Foster Banana Bread might be my new go-to version. The rum-soaked caramelized banana on top? Holy cow! So good!

How to Store Leftovers

Leftover banana bread should be stored in an airtight container at room temperature for up to 4 days. Starting on Day 2, I like to add a swipe of butter across the top of a slice and throw it into the toaster oven for a couple of minutes. So good!

This Bananas Foster Bread can also be frozen. Just wrap the entire unsliced loaf in foil and then place it in a freezer bag. Freeze for up to 6 months. To thaw, just let it sit at room temperature for a couple of hours.

If you’re looking for a unique and delicious twist to banana bread, then put this one on the baking list. It makes for a fantastic treat alongside your morning coffee or mid-morning tea! Happy baking!

Did you bake this Bananas Foster Banana Bread recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!

Bananas Foster Banana Bread

5 from 2 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 12 slices

Calories: 324kcal

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Ingredients

For the Caramelized Banana

• 1 Tbsp unsalted butter
• 1 Tbsp dark rum
• 2 Tbsp brown sugar
• 1 medium banana halved lengthwise

For the Bread

• ¾ cup unsalted butter room temperature
• ⅔ cup sugar
• 2 large eggs
• 3 ripe medium bananas mashed
• 1 tsp vanilla extract
• 1¾ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ½ tsp salt
• ¾ cup chopped pecans divided

Instructions

For the Caramelized Banana

• Using a medium skillet, add butter and place over medium heat.
• Once butter has malted, add rum; stir until well combined.
• Press brown sugar onto the cut sides of banana halves. Place bananas cut-side down in skillet. Cook for 2-3 minutes, or until bananas are golden brown and caramelized. Remove skillet from heat and set aside.

For the Bread

• Preheat oven to 350°F.
• Grease and flour a 9”x5” loaf pan. Line pan with parchment paper, letting excess paper extend over sides of the pan. Set pan aside.
• Using a stand mixer, cream the butter and sugar together until light and fluffy (~2-3 minutes on medium speed.)
• Add eggs, bananas and vanilla extract; stir until just combined.
• Using a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt.
• Add half of flour mixture to the bowl with the banana mixture; stir until well combined. Repeat with remaining flour mixture.
• Add ½ cup of chopped pecans; stir until well combined.
• Transfer mixture into prepared loaf pan. Sprinkle remaining ¼ cup of pecans on top.
• Place banana halves cut-side up on top of batter. Drizzle any remaining rum sauce (from skillet) on top of bread.
• Bake for 40 minutes. Tent pan with foil and continue baking for 20-25 more minutes, or until a toothpick inserted into center of bread comes out mostly clean.
• Let bread cool in pan for 10 minutes before transferring to a wire rack to finish cooling.

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