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.


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 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 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

Yield: 1 loaf

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes


For the Bread:
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup granulated sugar
½ cup vegetable oil
2 eggs
3 medium bananas, mashed
1 teaspoon vanilla extract
3 tablespoons milk

For the Streusel Topping:
1½ cups chopped walnuts
1/3 cup all-purpose flour
¼ cup dark brown sugar
½ teaspoon ground cinnamon
4 tablespoons butter

For the Rum Glaze:
¼ cup (4 tablespoons) butter
2 tablespoons water
¼ cup light brown sugar
¼ cup rum


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.


97 Responses to “Bananas Foster Banana Bread”

Comment Pages 1 2
  1. hungrynez on July 9, 2009 at 2:39 am

    These are undoubtedly heavenly! Looks moist and delicious quick bread, loaded with tons of banana flavor. The toppings make it look perfect. I love this.


  2. Cate on July 9, 2009 at 3:00 am

    You’re so creative! I love new twists on old recipes, and with a MILLION different banana bread recipes floating around the internet, this one definitely stands out. I’ve tried dozens of banana breads, but never with rum and streusel. YUM!


  3. Liz Brooks on July 9, 2009 at 7:52 am

    OMG this looks heavenly! Wow I am so impressed:)


  4. shelly on July 9, 2009 at 8:12 am

    That looks really good! I love the twist..banana bread is my oldest son’s all time favorite…always looking for something new to do with it!


  5. Angie on July 9, 2009 at 9:11 am

    That looks great. I have tried so many banana breads, and they are just boring, looks very delicious!


  6. ang on July 9, 2009 at 9:22 am

    it’s days like this when i wish i had air conditioning, so i could run home and bake!!!


  7. Lindsey on July 9, 2009 at 9:35 am

    What a great adaptation of your grandmother’s recipe. I am always on the lookout for new banana breads to try- I am definitely starring this one. Yum!


  8. Carrie on July 9, 2009 at 10:10 am

    I love banana bread, but I’m always looking for new banana recipes to use for something different. This looks so incredible!


  9. Kelly on July 9, 2009 at 10:54 am

    YUM! I can’t wait to try this recipe!


  10. Nic on July 9, 2009 at 11:00 am



  11. Elle on July 9, 2009 at 11:11 am

    You’re a genius! This looks incredible–I adore banana bread!


  12. Crystal on July 9, 2009 at 11:17 am

    What a fantastic idea! I’ll definitely be voting for you!


  13. marguerite on July 9, 2009 at 11:18 am

    OMG YUM!!!

    I know what I’m doing with my next batch of ripe bananas…. hmmm… but the kids eat them as soon as I bring them home… I’ll have to hide some!


  14. michelle on July 9, 2009 at 12:00 pm

    This looks moist and delicious!


  15. s. stockwell on July 9, 2009 at 12:36 pm

    This is such a winner!!! we are making this asap…thanks, s


  16. Vanessa on July 9, 2009 at 1:34 pm

    This looks TERRIFIC! I am going to make this for my father-in-laws birthday breakfast in a couple weeks! One question though…could you replace the rum with something else? Or would that completely mess this up? Oh yeah, and I voted for this too already! I hope you win!!


  17. stephchows on July 9, 2009 at 4:56 pm

    I think all I can say is WOW. great idea and good luck!!


  18. Cookin' Canuck on July 9, 2009 at 5:42 pm

    Oh my! What an amazing banana bread. I’m heading straight over to vote.


  19. Lisa Curcio on July 9, 2009 at 6:59 pm

    I just drooled all over my keyboard! That looks amazing, thanks so much for sharing.


  20. Katrina on July 9, 2009 at 7:21 pm

    Wow, that looks de-lish!


  21. Jackie on July 9, 2009 at 11:59 pm


    I was wondering can I replace the rum with something else, I have small kids.


  22. Michelle on July 10, 2009 at 12:48 pm

    Vanessa and Jackie-

    You could substitute 1 Tablespoon of rum extract for the actual rum if you’d like to keep the rum taste without the alcohol. If you just don’t like rum, I think you could just totally omit it – the brown sugar and butter sauce will still taste fabulous!!


  23. Eliana on July 10, 2009 at 2:09 pm

    I made sure to log in a vote because this sounds AMAZING!!!!


  24. Katie on July 10, 2009 at 6:51 pm

    Oh, DROOOL! That looks soooo good!


  25. Avanika (Yumsilicious Bakes) on July 11, 2009 at 12:03 pm

    You were right! The bread sounds and looks soo good! And the best part is, its easy!! I can’t wait to try this!


  26. Amber on July 12, 2009 at 9:25 am

    Great thinking Chelle, this banana bread looks amazing! Good luck with the contest.


  27. Ashley on July 12, 2009 at 4:12 pm

    WOW! I needed a recipe for banana bread and called my mom for our old recipe. Then I logged on and found this one! Needless to say…sorry mom! I whipped this up for my fiance’s boss and he said all the guys loveeeeed it. Thanks!!!


  28. Jaime on July 13, 2009 at 9:01 pm

    i LOVE bananas foster


  29. Lucy on July 16, 2009 at 9:40 am

    I’m back to let you know that I made your wonderful banana bread over the weekend. I believe it to be the best ever! Thank you for sharing it.



  30. chuck on July 18, 2009 at 1:32 pm

    wow– that sounds incredible!


  31. Michelle on July 20, 2009 at 9:49 pm

    Hi Lucy – Thanks for stopping back and sharing your results – I love getting feedback from readers. I’m so happy you enjoyed this banana bread!


  32. Mai on July 21, 2009 at 7:35 pm

    I tried this recipe over the weekend. It is definately moist and the glaze sends it over the top. Delish!


  33. Food o' del Mundo on July 21, 2009 at 7:41 pm

    This is just WRONG! I hate bananas, but I LOVE banana bread – once I make this I know there will be no turning back. And hell if I don’t have ALL the ingredients on hand. I have to wait – I must be good this week – it’s going to KILL me to wait. Thanks for such an awesome post!


  34. Sophie on July 22, 2009 at 3:52 pm

    Delicious twist on banana bread, I bet it would taste amazing in a bread pudding too.


  35. Lucy on July 23, 2009 at 10:06 am

    Michelle, back once again, yep made it 2 x’s now. This banana bread is awesome to say the least, however this time I made them as muffins. OMG!!! Delish!! I just adjusted baking time, & they came out just perfect.


  36. Michelle on July 24, 2009 at 3:42 pm

    Mai & Lucy – Thank you both for stopping back to let me (and others) know you enjoyed this recipe! Lucy – muffins are a fantastic idea!! I’d be drunk before lunch 😉


  37. Theresa on August 1, 2009 at 3:33 pm

    I found you by way of my sister’s blog and I must say that is was awesome.!!!


  38. Ginger on September 26, 2009 at 1:00 pm

    Do you think these loaves would freeze well? I need to do some baking for an upcoming hunting/camping trip, and this bread sound absolutely sinfully delicious!


  39. Michelle on September 28, 2009 at 4:59 pm

    Hi Ginger – These loaves would freeze just fine. I hope everyone enjoys them!


  40. Caitlin R. on October 26, 2009 at 1:34 pm

    I finally made your banana bread and it is DELICIOUS. I didn’t even add the rum and it was still some of the best nana-bread I’ve ever had! I blogged about it, too, if you wanna check it out: Thanks for the recipe and keep ‘um comin’! :)


  41. Alana on December 10, 2009 at 2:26 pm

    I made these as cupcakes and they were delish! Great recipe!


  42. Ashley on December 10, 2009 at 2:58 pm

    Hey Michelle! I just found this post after checking out your date-nut spice bread. This looks delicious , but I’m allergic to walnuts, pecans and peanuts. Any other nut-topping suggestions? I can have almonds, cashews, macadamias, pistachios, hazelnuts, etc. – just not the ones that seem to ALWAYS be in good bread recipes…. Let me know if you have any ideas! Maybe just leave off the nuts altogether for me?


  43. Michelle on December 14, 2009 at 10:38 am

    Hi Ashley – You could either leave the nuts off altogether or use another type. I think hazelnuts would be great with this recipe!


  44. Ray on December 26, 2009 at 1:52 pm

    I have been toying with a bananas foster recipe in my head for awhile. I wonder if you could cook the bananas in the butter and sugar, flambe the bananas and then mash and proceed? I am pretty good at constructing recipes in my head and I think this would also be very good. And add the glaze! Can’t use any nuts on top though, my wife cannot eat them!


  45. Michelle on January 4, 2010 at 12:10 am

    Hi Ray,

    Wow, that sounds like a fantastic idea!!! I am definitely going to give that a go the next time I make this recipe; I love that the flavor would be infused throughout the bread.


  46. Michael Gilmore on March 12, 2010 at 11:50 pm

    Hi Michelle, I’ve made your recipe 3 times now and people absolutely love it. Just wanted to drop you a line to let you know how popular it has been. thanks alot-


  47. els on April 22, 2010 at 11:45 pm



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