Bananas Foster Bread Recipe
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Bananas Foster Bread Recipe

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4.5 20 19
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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
Featured In: Banana Bread A to Z
TOTAL TIME: Prep: 20 min. + cooling Bake: 50 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. + cooling Bake: 50 min. + cooling
MAKES: 16 servings


  • 5 tablespoons butter, cubed
  • 1 cup packed brown sugar, divided
  • 1-1/2 cups mashed ripe bananas
  • 3 tablespoons dark rum
  • 1-1/2 cups all-purpose flour
  • 1/4 cup ground flaxseed
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 eggs
  • 1/3 cup fat-free plain yogurt
  • GLAZE:
  • 1/3 cup confectioners' sugar
  • 1 tablespoon butter, melted
  • 1 tablespoon dark rum

Nutritional Facts

1 slice: 189 calories, 6g fat (3g saturated fat), 38mg cholesterol, 181mg sodium, 31g carbohydrate (19g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.


  1. In a small saucepan, melt butter. Stir in 1/2 cup brown sugar and bananas. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until slightly thickened. Remove from the heat. Stir in rum; set aside to cool.
  2. In a large bowl, combine the flour, flax, baking soda, salt, and cinnamon. In another large bowl, whisk the eggs, yogurt, banana mixture and remaining brown sugar. Stir into dry ingredients just until moistened.
  3. Transfer to a 9-in. x 5-in. loaf pan coated with cooking spray. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  4. Combine the glaze ingredients; drizzle over bread. Yield: 1 loaf (16 slices).
Originally published as Bananas Foster Bread in Healthy Cooking December/January 2012, p36

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[email protected] User ID: 6501613 261851
Reviewed Feb. 26, 2017

"Delicious! I omitted the flax (and added extra flour in its place) and cut the sugar by half and I thought it was perfect! Yum!"

khegeman User ID: 2379383 245166
Reviewed Mar. 9, 2016

"We did not care of this bread and ended up throwing it away. In fairness, I did leave out the flaxseed, as I did not want to purchase a whole bag for one recipe. But according to the internet, it is typically used as a egg or oil substitute. Since this recipe call both, I am not sure its purpose. The rum flavored glaze was very strong and the center bread part was moist, but just ok."

Laurie73 User ID: 7632634 244233
Reviewed Feb. 21, 2016

"So moist and full of flavor! I did omit the flax. I used pecans grinded to a powder. Def a keeper!"

lorstout User ID: 2537668 229521
Reviewed Jul. 13, 2015

"My son's favorite dessert is bananas foster, so I had to try this. He really liked it. It is a great way to use up ripe bananas rather than the usual banana bread."

DViola User ID: 6210665 137007
Reviewed Feb. 13, 2013

"Made this again and it was great. Definitely one of my favorites."

JanetSS User ID: 2410809 119230
Reviewed Nov. 19, 2012

"Took it to a gathering and everyone wanted recipe"

ALKaSelsor User ID: 5945346 119229
Reviewed Sep. 18, 2012

"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."

thunder2009 User ID: 3958994 137005
Reviewed Feb. 21, 2012

"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."

DViola User ID: 6210665 180200
Reviewed Feb. 17, 2012

"This was great. I made it for the family. My 19 month old just loved it."

peacelovehellokitty User ID: 6002238 135352
Reviewed Feb. 16, 2012

"i forgot, i did however take out the flaxseed because we didn't have any, I just substituted flour for it."

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