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This moist, tender bread has all the flavors of New Orleans’ famous dessert. And the rum-flavored glaze on top’s amazing! —Christen Chalmers, Houston, Texas
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1 slice equals 189 calories, 6 g fat (3 g saturated fat), 38 mg cholesterol, 181 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.
Originally published as Bananas Foster Bread in Healthy Cooking December/January 2012, p36
Banana BasicsLook for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
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Reviewed on Feb. 13, 2013 by DViola
Made this again and it was great. Definitely one of my favorites.
Reviewed on Nov. 19, 2012 by JanetSS
Took it to a gathering and everyone wanted recipe
Reviewed on Sep. 18, 2012 by ALKaSelsor
I substituted quick oats for the flaxseed and i did not put the glaze on top. I tried to get the bread out of the pan alittle too soon so it sort of split....but it still tasted pretty good. I will make it again (and let it cool longer!) and I am planning on trying whole wheat flour instead of white and I will put the glaze on it.
Reviewed on Feb. 21, 2012 by thunder2009
I followed the recipe but used spiced rum which we had on hand. Came out great and mother in-law wanted recipe for a card club gathering next week.
Reviewed on Feb. 17, 2012 by DViola
This was great. I made it for the family. My 19 month old just loved it.
Reviewed on Feb. 16, 2012 by peacelovehellokitty
i forgot, i did however take out the flaxseed because we didn't have any, I just substituted flour for it.
My whole family loved this bread! The next time I make it again I will add more rum for flavor and more bananas. But overall with the exact recipe it was very good.
Reviewed on Jan. 14, 2012 by tommypoo
I love this recipe!! Healthy for you and and full of flavor; you just can't go wrong with this banana bread!
Reviewed on Jan. 13, 2012 by maggie2375
Very nice recipe. A different take on banana bread. I didn't have plain yogurt so I just used vanilla yogurt. I was just wondering if this freezes well.
Reviewed on Dec. 28, 2011 by interpretermom
It was very moist and everyone ate it up. We had it for dessert.
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