Bananas Foster Banana Bread
Moist banana bread, topped with a walnut streusel, and drenched in a butter-sugar-rum sauce. Meet Bananas Foster Banana Bread. It’s about to become your best friend. I was sifting through a huge stack of my grandma’s old recipes and came upon three copies of her banana bread and decided to whip up a loaf. As I walked into the kitchen I started thinking about how I could put some sort of twist on the recipe and make it something a little more than your typical loaf of banana bread. I started thinking of a streusel, and then my mind somehow drifted and landed on bananas foster. A few more minutes of the wheels turning and I came up with this wonderfully moist, rum-drenched banana bread with a spectacular streusel.
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Mmmmm rum-soaked and delicious. Although the ingredient list may look long, this is a really simple recipe that only involves a couple extra steps than your standard banana bread.
I am entering this bread into the Best Banana Bread Challenge over at MixingBowl.com so if you feel inclined, please head over there and cast a vote! You do need to register in order to vote, but it only takes a minute and MixingBowl.com is a great food community site with lots of recipes and contests, so I’m sure it would interest many of you. If you’re voting, my bread is on page 3 of the entries and titled “Bananas Foster Banana Bread” – you can cast one vote per day until July 31st. Thanks in advance for your support!
More Quick Bread recipes:
Three Cheese Beer Bread
Black-and-White Banana Loaf
Jalapeño Cheddar Cornbread
Classic Cornbread
Bananas Foster Banana Bread
Ingredients
For the Bread:
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon (0.5 teaspoon) baking powder
- 1 cup (200 g) granulated sugar
- ½ cup (109 ml) vegetable oil
- 2 eggs
- 3 medium bananas, mashed
- 1 teaspoon vanilla extract
- 3 tablespoons milk
For the Streusel Topping:
- 1½ cups (175.5 g) chopped walnuts
- ⅓ cup (41.67 g) all-purpose flour
- ¼ cup (55 g) dark brown sugar
- ½ teaspoon (0.5 teaspoon) ground cinnamon
- 4 tablespoons butter
For the Rum Glaze:
- ¼ cup (56.75 g) butter, (4 tablespoons )
- 2 tablespoons water
- ¼ cup (55 g) light brown sugar
- ¼ cup (60 ml) rum
Instructions
- 1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan.
- 2. Combine ingredients for streusel topping in a medium bowl and combine with fingers to create a crumbly topping with the butter evenly distributed. Set aside.
- 3. Whisk the flour, baking soda, and baking powder in a small bowl to combine. Set aside.
- 4. On medium speed, beat the sugar and vegetable oil to combine. Add the eggs, one at a time, beating after each until combined. Add the mashed bananas and vanilla extract; beat to combine. Alternatively add the flour mixture and milk, beginning and ending with the flour. Beat just until the flour is incorporated and finish mixing with a spatula.
- 5. Spread batter into the prepared loaf pan. Sprinkle the streusel topping evenly over the batter. Bake until a thin knife inserted in the center comes out almost clean, about 60 minutes.
- 6. To make the rum glaze, combine the butter, water and sugar in a saucepan over medium-high heat and bring to a boil. Immediately reduce the heat to medium-low and simmer for 5 minutes. Remove from the heat and stir in the rum. Set aside and cover to keep warm.
- 7. Cool the cake on a wire rack for 5 minutes. Then, using a skewer poke holes all over the top of the loaf. Spoon about ¼ cup of the rum glaze all over the loaf. Let the cake sit for about 5 minutes and then spoon the remaining glaze over it, a little at a time, until it is all absorbed into the bread.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Great Recipe!! I did 2 Batches giving one my own touch with just a few modifications. Both were amazing! Moist & Deliriously Delicious😋
Modifications:
Bread ~ Substituted Milk with RumChata
~ Added 1tsp. Italian Sweet Cream
Liquid Coffee Creamer (CoffeeMate)
Glaze ~ 6tsp. Rum and 6tsp. RumChata
Used RumChata Original
I forgot to rate this because I was so excited to write this review.
OMG. This recipe was fairly easy to make and so delicious. My kitchen smelled like a Cinnabon counter. I wanted to start baking early this year, so I can have everything perfected by Autumn 🍂. And this recipe will be in heavy rotation for year. The banana bread was good, sweet and moist. The streusel is so yummy and the rum glaze was a great addition. Kudos for this recipe!!!!!
I love your recipes. Grandmas nut banana bread is my favorite. I’m going to try this recipe next time I have ripe bananas. I am thinking of using coconut rum instead of regular rum. I make a rum cake with it and its delicious and everyone that has had it loves it.
I dont understand some the the lower reviews. I lol on most of them. Im a culinary chef and on some of the complaints that are reviewed…….that person doesn’t even need to be baking. 😆always add salt if using unsalted butter. All ovens bake different. Have a relationship with your oven!! If ever in doubt go to YouTube or google 🧐the reviews are for the taste not to express frustrations
Best banana bread I’ve tried!
Bananas Foster Banana Bread is a delightful reimagining of a classic comfort food. This decadent treat elevates the humble banana bread with a rich, rum-soaked flavor profile and a crunchy, buttery streusel topping. It’s the perfect blend of sweet and savory, making it an irresistible indulgence for any occasion. Whether enjoyed warm or cold, this bread is sure to satisfy your cravings and transport you to a culinary paradise. An interesting post that I rarely find on other blogs. regard PTS Terbaik
Amazing recipe with or without the rum glaze. I made the first time a cupcakes and saved 2/3 baking time.
this was a great choice… Loved it. so moist and great tasting…. I kept it wrapped in wax paper in the frig for five, six days… It is rich but not tooo. I’ve come back to make it again!
I made this as bread before and it was phenomenal. Today, I made it as a coffee cake in an 8 inch square pan. Again, phenomenal. In my oven, I baked for 20 minutes and tested and went for about 6 more minutes. I also substituted 1 cup oats for nuts today because I didn’t have nuts. And, I forgot the milk. Lol. I should not be able to bake sleepy. Great recipe
The best banana bread recipe I have made. Making two more loaves today
Too many issues with this recipe.
I typed up a whole thing and then this horrible AD filled website of nightmares randomly refreshed and it’s gone.
Great idea, poorly typed and lack of details, what kind of butter. Salted or non, melted, chilled or room temp. Where to place the rack?
Half the streusel would be fine. Put it on half way through the bread cooking,
Not the whole time.
Use parchment paper to like you bread pan, let it extend of the sides. So you can lift the bread right out. Not just “tip it over” like a heathen.
Lastly, I weighed and measured everything, did this recipe to a T. I have a new oven with a temperature gage I have added in the inside. I know the hot spots to my oven and everything.
This took me an hour and half to bake and even then, it was still undercooked in the middle. I had to take it out because the streusel was getting burnt. Luckily there was so much of it, most of the burnt just fell off when I had to tip it out of the pan.
When making the rum syrup. Make sure you have a brush with water on it to wash the sugar down the sides of your pan.
like, i like it..
UMJ Keren
Niiccee, I like it.. thank for sharing
UMJ Keren
Not a lick of salt in the recipe at all? I added some in the batter and the streusel. Probably should have added some to the rum glaze as well. This also took a full 1.5 hrs to bake at 350* . I used a 9×5 pan and did not double the recipe. The flavor is good, but the bake time was misleading and we ended up late to an engagement because of it. Make sure you have plenty of time to bake this and definitely add some salt as you would for a normal loaf of bread.
This recipe is PERFECT as is. I have made it several times over the past couple of years and have NEVER had to adjust one single ingredient. The whole point of a recipe in the first place is a solid base from which to add your own creativity and nuance to it, if you dare. No one cares if you substituted another kind of nut, or utilized pineapple juice instead of rum. Give the proper kudos and well deserved praise to the “brown Eyed baker’ for creating such an incredible banana bread. Period.
I have made this a couple of times – always a winner! I use fresh squeezed orange juice instead of rum. Comes out great!
good article, and happy day
Robbiek
Hands down my favorite banana bread recipe. Even people that insist they do not like nuts in their banana bread go crazy for this style. I have a mini loaf trio that is my go to and this recipe knocks their socks off every time.
The recipe calls for 3 medium bananas. Would that equal 1 cup of mashed bananas or 1 1/2 cups?
Thank you.
I doubled the recipe and made some changes/mistakes: too much baking powder, but I scooped some back out of the flour (but no idea how much I ended up using), browned butter instead of vegetable oil, cream instead of milk, doubled the recipe but was about 1/2 cup short on mashed banana (assuming 3 bananas = 1 cup), used a parchment sling and the loaves lifted out without issue, thought I grabbed rum extract, but it was butterscotch extract, so I added rum, too (all I had was cheap white rum to which I’m a little suspicious my teens might have added water to keep the level the same) and the final product was capital D delicious and the texture was perfect. This is a very forgiving recipe. I made a ton of errors and it still turned out just right. Thank you.
I decided to double the recipe because I KNEW it was going to be good. And quadrupled the glaze because I got a little impatient after it wasn’t cooked after an hour and I overcooked it. Rookie mistake. Anyway, that glaze. I used Kula Toasted Coconut Rum and I cooked it a little to burn off the alcohol (I was serving it to a preggo lady). It was sooo good. I sliced it up and dumped more glaze on the sliced pieces. I might have gotten a touch of diabeetus but I don’t care. This recipe was amazing.
Banana Foster Banana Bread is yummy & really pretty. I followed Michelle’s suggestion that when removing the bread from the pan to tip it on its side to prevent the streusel from falling off. Some streusel came off but I was able to scoop it back on…ok I did scoop some of it in my mouth as well as it was just asking to be tasted! I was nervous about the rum but followed the recipe & it was fantastic! No alcohol taste just delicious flavor. I used Pusser’s Rum that we use for Moscow Mules. The bread tasted better the next day warmed up for 15 seconds in the microwave. Delicious!
Living in Hawaii, I frequently have over-ripe bananas. I’m always looking for new recipes and really liked this one. I made it in mini-loaf pans so that I could freeze half of it more easily. It turned out perfectly with a 30 minute baking time.
No salt? Is that a mistake?
Great recipe! Yesterday I made it gluten free and dairy free (using 3 smaller loaf pans and reducing the bake time) for my nieces. Tasted a slice this morning and it was just as moist and flavorful as the original recipe. Now going to make another batch following your EXACT recipe to freeze for Christmas day brunch! Love when I find a recipe that can be adjusted for gf. Thanks!