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Bananas Foster Bread

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
  • Total Time
    Prep: 20 min. + cooling Bake: 50 min. + cooling
  • Makes
    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

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.

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Reviews

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Average Rating:
  • Claire
    Jul 18, 2020

    Perfect recipe. The flax seed adds texture so I do not miss pecans or walnuts which we cannot have in our home due to allergies. I make this all the time. The rum is brilliant.

  • 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.

  • al.welsh
    Jun 13, 2013

    No comment left

  • sschroe
    Jun 5, 2013

    No comment left

  • 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