Bananas Foster Bread

Name: Bananas Foster Bread
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 1 loaf (16 slices).
Ingredients: 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

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

Ingredients

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

Directions

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.
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.
Transfer to a 9x5-in. 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 before removing from pan to a wire rack to cool completely.
Combine the glaze ingredients; drizzle over bread.

Nutrition 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.

Originally published as Bananas Foster Bread in Healthy Cooking December/January 2012

Reviews

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Average Rating:

Erin

Apr 1, 2018

Substituted chia seeds for the flax, as well as vanilla extract for the rum in the glaze but kept the rum in the batter. Delicious!
lots_a_smiles

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

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

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

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

Feb 13, 2013

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

Nov 19, 2012

Took it to a gathering and everyone wanted recipe
ALKaSelsor

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

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

Feb 17, 2012

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