Bananas Foster Bread
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.
#foodbloggerproblems
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.
- 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
- Preheat oven to 350°.
- 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.
- 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.
- 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!
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10 EASY SLOW COOKER MEALS RECIPE BOOK
Hello There!
Interestingly enough, I didn’t grow up with an interest in cooking.  In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.
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This looks really good. The bananna bread with coconut and lime is so good, but this looks like it might be even better. And it has flaxseed in it so it’s a health food – well maybe.
This bread is pretty much amazing!
Jessica@AKitchenAddiction recently posted..Apple Cinnamon Rolls with Cider Cream Cheese Frosting
Thanks, Jessica!
Oh my goodness this sounds incredible! And your photos are always so lovely!
Back For Seconds recently posted..Oreo and Cookie Dough Cookies aka Franken-cookies
Awww, thanks for the nice compliment, Stephanie. It really means a lot to me!
Oh Ashley this looks amazing! I always Love Love your breads! I was so upset when you tossed the peach bread! All of your breads ROCK!!!
Chandra@The Plaid and Paisley Kitchen recently posted..Pumpkin Spiced Pancakes
Thanks, Chandra. The peach bread would have been perfect had my oven not conked out! 🙂
I love it! Drunken food for breakfast. Would make my day waaaaay better. 🙂
Dorothy @ Crazy for Crust recently posted..Crazy Sweet Tuesday
“pretty much addicted to breakfast breads” – YES!!!!! me too Ashley!! I love this bread and I am dying of laughter b/c we are ALWAYS on the same wavelength when it comes to the timing of our recipe posts. I love banana bread ANYTHING. 🙂 Oh and bananas foster is the one dessert I will ALWAYS treat myself to it when I see it on the menu 🙂
sally @ sallys baking addiction recently posted..chocolate glazed banana bread muffins.
Oh how I wish I had a loaf of this awesome bread in my kitchen today! I have some things to deal with today and a boozy bread would totally help me out:-)
Jocelyn @BruCrew Life recently posted..Trick or Treat Tuesday
My name is Hayley, and I’m pretty much addicted to breakfast breads, too. LOVE this idea, Ashley! Adding rum and caramelized bananas to the bread is pure brilliance. Life is too short for boring, lamewad banana bread and you totally spiced it up bigtime. Awesome!!
Hayley @ The Domestic Rebel recently posted..Snickers Brownie Bites
Helllo Ashley, it really looks delicious and great presentation with the recipe I appreciate it very much. I love banana cake and I think I try to make like this one.
Danyelle Franciosa recently posted..Allkind Joinery Brisbane – Upholding a Proud Tradition
I’d like to make this but don’t have flaxseed. Can you recommend a substitute? My Google search says that it is used by vegans as a sub for eggs… But the recipe calls for eggs. Any help would be appreciated.