Yep. I added rum to my banana bread.

And it pretty much rocked.

You could totally substitute rum extract for the rum…but yeah, I went with the real thing.

Why not? Life is short.  🙂

I’m pretty much addicted to breakfast breads, and banana bread is my ultimate favorite.  And while I thought I already had a favorite banana bread recipe, now I’m not so sure.  I think I’m going to have to make a loaf of each side by side and do a taste test comparison.


This version of banana bread is just a little different from others I’ve baked in the past.  You start by mashing {about} three bananas and adding ’em to a pan with butter, brown sugar, and rum.  Cook the mixture until it boils.

Then you can either eat it with a spoon, or add it in with the rest of the ingredients to make your bread.  😉

And while I suppose the glaze is technically supposed to be drizzled over the top of the warm loaf, I smeared it on like butter instead.

And it was gooooooood.

Bananas Foster Bread
  • 1½ cups mashed ripe banana (about 3 medium)
  • 1 cup packed brown sugar, divided
  • 6 tablespoons butter, melted and divided
  • ¼ cup dark rum, divided
  • ⅓ cup Greek yogurt
  • 2 large eggs
  • 1½ cups all-purpose flour
  • ¼ cup ground flaxseed
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground allspice
  • ⅓ cup powdered sugar
  1. Preheat oven to 350°.
  2. Combine banana, ½ cup brown sugar, 5 tablespoons butter, and 3 tablespoons rum in a nonstick skillet. Cook over medium heat until mixture begins to bubble. Remove from heat; cool. Place banana mixture in a large bowl. Add yogurt, remaining ½ cup brown sugar, and eggs. Beat with a mixer at medium speed.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; place on wire rack.
  4. Combine remaining 1 tablespoon melted butter, remaining 1 tablespoon rum, and powdered sugar; stir until well blended. Drizzle over the warm bread.

I hope you’re all having a great Monday! Can you believe it’s November already??

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Watcha’ Whipped Up Wednesdays, Eat, Pray {Read}, Love, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, Weekend Potluck, and Six Sister’s Stuff!