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 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!
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!
I have made this recipe well over 50 times! It’s by far the best banana bread anyone has ever eaten. The compliments are overwhelming. I have made it with pecans, and dates, still amazing.
instead of using milk could i use cream or sour cream?
Hi Josie, I would use the cream.
I have made this AMAZING recipe a number of times over the years. Today, in order to be able to give as part of Christmas gifts, I made it gluten free/dairy free. I used Bob’s Red Mill 1/1 GF flour, coconut milk for the milk, and butter flavored coconut oil for the butter. It looks and smells wonderful! I am so excited to be able to share this with my GF/DF girls!
So how do I get the bread out of the pan without making a mess of the streusel?
Hi Michelle, It adhered pretty well, so I just tipped the loaf pan and let it fall out on its side, then put it right-side-up.
I had 4 very ripe bananas, that I didn’t want to go to waste. When I came across this recipe, you had me at the streusel topping.
I followed the recipe exactly, only omitting the rum only because I didnt have any.
It was DELICIOUS. Crazy ridiculous good. My only issue was the cook time. After 60 mins in a 350 degree the knife inserted came out completelycompletely coated w batter. So, I let it cook for ten more minutes. Still, center was not even close. After another seven mins yielding the same results, I took it out anyway because the topping was starting to burn.
It still tasted delicious! Next time I’ll take it out after 60 mins, as instructed. Even if the center looks raw 😁
Hi Jennifer, I’m so glad you enjoyed it! In the future, you can cover the loaf loosely with aluminum foil to keep it from burning if the inside isn’t cooked yet – you definitely don’t want it to be raw!
Yes! You can make it with Whiskey and have it turn out just as awesome! Just made it today. :)
Apple Crown Royal worked great as well!
I made this last night.
I didn’t have rum so I had to skip step three,but it turned out delicious anyway..
I’m baking this right now and it seems like too much batter for one loaf. My streusel topping is falling off into the bottom of my oven and burning. I hope it is still tasty. Next time, I think I will use 2 pans.
Just made this bread and my family went absolutely gaga over it!!! <3
Hands down this is the best banana bread I have ever had. I make this all the time and get tons of compliments. Thank you for the recipe….
This is currently in the oven for a banana bread challenge at work. I’ll be sure to report back and let you know how it went over. Judging from the Chewy, Chunky Blondies; Margarita Cupcakes (I ate that frosting with a SPOON); Salted Caramel (yep, ate that with a spoon too); Salted Caramel Brownies; and Ciabatta that I’ve made using your recipes, I’m pretty sure this will be a hit too.
I absolutely love this recipe. I did a few things differently, though. First, I used melted butter instead of vegetable oil. It may add calories, but it also adds flavor. Secondly, I added a teaspoon of rum extract in combination with the vanilla. I wanted the rum flavor to really permeate the bread. Lastly, I used chopped pecan instead of walnuts. This one was simply preference, but my critics gave high marks.
Can I replace the flour with oats?
Hi Maria, I would not recommend this.
Ok, I just had a slice of banana bread, it was very tasty but next time I’ll skip the crunky topping & remember to buy rum for the glaze :-)
I just baked a loaf of banana bread but didn’t have any rum & didn’t take bread out of the pan before pouring glaze on top, hope I won’t be kicking myself later :-/. Bread smells amazing. :-)
i found your blog today and made the bread, mmmmmmmmmmmmmm it smells heavenly, though i omitted the rum part, but it came out really moist and yummy,my kids loved it alot, thnx alot for such a perfect recipe,it surely is a keeper :)
Hi Michell, I am baking loaf just now!! checked it 4 min before time was up, but fork still comes out dirty… added 20 more min to timer. What did I miss?
Great recipe!!! I tried it this past weekend and the family ate it up! My dad was upset though…only because he didn’t get a second slice!! :) Guess I have to make it again for him after I make the red velvet poke cake.
I made this recipe on the weekend. My husband and I agree that this was the best banana bread we have ever eaten. I say was because we managed to eat all of it! I will be making it again, very soon.
Yum, I love the glaze idea. I’m using Malibu coconut rum on mine and then topping with toasted coconut. Thanks for the recipe!!!
Made this today, it is by far the best recipe for banana bread I have ever tried. The abundant walnuts in the streusel, and the butter glaze are what put it over the top. I did not want to use rum, so I substituted pineapple juice in the sauce, but you couldn’t taste it. Next time I will try it with the rum. It smelled heavenly when it was baking. What an incredible treat, my family loved it!
I love this recipe so much. I love popping this recipe into some muffin tins, in the oven for 20 minutes, and done! Really easy to share this way :) I love it!
Hi Michelle,
can you tell me the best way to remove the bread out of the pan so as not to lose a lot of the walnut topping? when I flipped mine over to put on the cooling rack, almost half the crumble topping fell off. is there another way to do this? Also, can I let it cool in the pan and pour the glaze over the loaf while still in the pan or is there a benefit to removing it first on the wire rack?
Hi Emilia, I usually just tilt the pan halfway with one hand and use the other to gently coax the loaf out and set it upright on the wire rack. The reason for removing it is so that it doesn’t continue to cook in the pan, but if you’re having trouble removing it you could let it cool in the pan and add the glaze, just know that the sides might be a little overdone depending on how well your pan retains heat.
I’ve solved that challenge, but I’d love tips for how to cut it into slices without the topping falling off. I’m not sure if my glaze was too thin, or if this is just an expected challenge….
so I just stumbled upon your website today and decided to make this banana bread tonight. just tried a piece and it is delicious! i have never successfully made banana bread before and this one is so moist and heavenly. I am so impressed. thanks for the recipe! just wondering is it best to store in fridge overnight or should I leave at room temperature for tomorrow?
Hi Emilia, You can leave this at room temperature, just wrap it in plastic wrap once it is cool.
Made this last night and it was fantastic! Thank you
Hi! Just wanted to say that i’ve made this bread last night, and it’s fabulous, mitic or epic, sooooo good! By now it’s my favourit,e so thanks! The smell around the house stills today. I want to say also, that i’ve made it in two loaf pans, so now i have 2 breads cause i didn’t understand so well the inches (I’m from Spain), so Michelle, you’re awesome!
I have featured your recipe on my blog, Runs With Blisters, as made by a lazy, haphazard cook with absolutely no baking abilities! My blog is about fitness, nutrition, health and complaining about it. You can see my post at: http://runswithblisters.wordpress.com/2012/09/18/the-best-laid-plans-of-bananas-and-blogs/
Thank you!
Kiya
Breads in the oven and smells wonderful! My only “issue” is that I’ve had it in for about 70 min and the middle is still wet, yet the topping in getting too brown :(
I can’t tell you how many banana bread recipes I have made, favorite had been one from a B and B in Hawaii. But this is even better! Try dusting your pan with cinnamon sugar after spraying/buttering it. Thanks, Michelle! Love love love your recipes! Everyone always says…BEB, right? You absolutely ROCK!
I made just the bread, adding a 1/2c of chocolate chips and nuts to the mix. I divided it into 16 muffin cups and baked at 350 for 25 minutes. They the best banana bread recipe I have ever tried! Thanks so much :)
I’ve made this so many times and it’s always a huge hit! I recently tried pecans instead of walnuts and it’s even more delicious. Thanks for this wonderful recipe!
This did not work out so well for me. I don’t know why but even after following all of the directions exactly (except subbing rum for the milk), the batter overflowed from the pan in the oven and left me with a sunken, not appetising bread (not to mention, a very dirty oven). I think this batter has to go into two loaf pans or be made as muffins. I’ll try it again someday – after I clean up my oven!
Hi Laura, I’m sorry you had some problems with this recipe. Are you sure that you used a 9×5-inch loaf pan, and not an 8×4-inch? It would make a big difference, and could be why your batter overflowed.
Michelle this banana bread is too die for
Making this banana bread right now, my house smells so heavenly! The perfect breakfast treat!
Thanks for sharing!
Seriously Michelle, this is by far the world’s best banana bread!! LOVE your blog!
Hi Michelle and others…
I just wanted to say a big thank you for this great recipie. This has become my go to for Banana Bread now, I just omit the rum sauce and have always loved it!
I add some ground flax seed and nutmeg and it is so moist and delicious!
Thanks and keep the new ideas coming.
Pam
Okay, between the Margarita Cupcakes, the Irish Carbomb Cupcakes (which I have yet to try because I need a festive occasion for them) and Bananas Foster bread, you have me hooked. I used to just bake while tipsy (messy but worh it) but these recipes allow me to share my love of both drinking and baking! Thank you! Also what kind of rum do you recommend?
I made this bread for a beach trip this past weekend, OMG so wonderful!!!! I did omit the eggs (mil has major egg allergies) and added a dash of milk to bind everything together, and it was very well received!!!!
I made these into 4 mini loaves for a breakfast meeting at work. I got nothing but the best compliments. Thanks for sharing. They are awesome.
I have made this recipe several times now. The resulting bread is fantastic! I did find, though, that it was too much batter for one loaf pan. The first time I made it in one pan and I spent the whole time scraping up overflow out of the oven. Now, I divide the batter into two disposable loaf pans (they are a bit smaller than my glass loaf pans). Voila! Two loafs…one for me and one to share :-) I did double the streusel and the glaze for the two loaves though. Overall, great recipe!
Loved this recipe! A double batch made 5-8×4 loaves. These were sliced and sold at the Relay for Life bake sale at work and every single slice sold. No leftovers! I used Capt. Morgan’s dark spiced rum and it turned out to be a very good choice. I’m making more this week for the potluck this Sunday. All requests for this recipe were told to go here. And personally, this recipe should have been the winner!!
I made this over the weekend and it is soooo delicious! I made them into muffins and they were devoured within minutes. They are my blog post today, http://wp.me/pZ6s9-107
Thanks for another amazing recipe! :)
I have been saving three bananas on my counter to use for this recipe! I can’t wait to try it!
hm..
great..
:)
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-
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.
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!
Hi Ashley – You could either leave the nuts off altogether or use another type. I think hazelnuts would be great with this recipe!
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?
I made these as cupcakes and they were delish! Great recipe!
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: http://yeahimadethat.blogspot.com/2009/10/bananas-foster-bread-kind-of.html. Thanks for the recipe and keep ‘um comin’! :)
Hi Ginger – These loaves would freeze just fine. I hope everyone enjoys them!
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!
I found you by way of my sister’s blog and I must say that is was awesome.!!!
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 ;-)
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.
Delicious twist on banana bread, I bet it would taste amazing in a bread pudding too.
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!
I tried this recipe over the weekend. It is definately moist and the glaze sends it over the top. Delish!
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!
wow– that sounds incredible!
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.
Lucy
i LOVE bananas foster
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!!!
Great thinking Chelle, this banana bread looks amazing! Good luck with the contest.
You were right! The bread sounds and looks soo good! And the best part is, its easy!! I can’t wait to try this!
Oh, DROOOL! That looks soooo good!
I made sure to log in a vote because this sounds AMAZING!!!!
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!!
Hi
I was wondering can I replace the rum with something else, I have small kids.
Wow, that looks de-lish!
I just drooled all over my keyboard! That looks amazing, thanks so much for sharing.
Oh my! What an amazing banana bread. I’m heading straight over to vote.
I think all I can say is WOW. great idea and good luck!!
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!!
This is such a winner!!! we are making this asap…thanks, s
This looks moist and delicious!
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!
What a fantastic idea! I’ll definitely be voting for you!
You’re a genius! This looks incredible–I adore banana bread!
Genius!
YUM! I can’t wait to try this recipe!
I love banana bread, but I’m always looking for new banana recipes to use for something different. This looks so incredible!
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!
it’s days like this when i wish i had air conditioning, so i could run home and bake!!!
That looks great. I have tried so many banana breads, and they are just boring, looks very delicious!
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!
OMG this looks heavenly! Wow I am so impressed:)
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!
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.