Bananas Foster Banana Bread

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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!

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More Quick Bread recipes:
Three Cheese Beer Bread
Black-and-White Banana Loaf
Jalapeño Cheddar Cornbread
Classic Cornbread

Bananas Foster Banana Bread

Servings 12 servings (1 loaf)
Prep 20 minutes
Cook 1 hour
Total 1 hour 20 minutes
Course:Bread
Cuisine:American
Author: Michelle

This is the best banana bread you will make!

Ingredients:

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:

  • 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
    butter
    ((4 tablespoons ))
  • 2
    tablespoons
    water
  • ¼
    cup
    light brown sugar
  • ¼
    cup
    rum

Directions:

  1. 1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan.
  2. 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. 3. Whisk the flour, baking soda, and baking powder in a small bowl to combine. Set aside.
  4. 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. 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. 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. 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.

Nutrition:

Calories: 481kcal
Fat: 27g
Saturated fat: 13g
Cholesterol: 47mg
Sodium: 174mg
Potassium: 240mg
Carbohydrates: 53g
Fiber: 2g
Sugar: 29g
Protein: 6g
Vitamin A: 6%
Vitamin C: 3.3%
Calcium: 4.4%
Iron: 10.1%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!