Bananas Foster Banana Bread is a fun, boozy twist on banana bread! Browned butter, brown sugar, extra bananas, and rum make this the softest, most flavor packed banana bread yet!
Ok, ok… I’m feeling super guilty. About 2 months ago I share with you my ride or die recipe for Chocolate Chip Banana Bread…claiming it was the last banana bread recipe you will ever need. And while I actually completely stand behind that statement, that hasn’t stopped me from riffing on that recipe (BECAUSE IT’S THE BEST) and creating new and fun flavor variations.
I just can’t help myself, ok?
MY OTHER RECIPES
So today’s recipe is a more adult version of banana bread. If you’re into boozy desserts, this one’s for you.
Bananas Foster Banana Bread combines my favorite banana bread recipe…adds in browned butter (girl yes), brown sugar (it keeps getting better), RUM (because BANANAS FOSTER) and an extra banana to make it so incredibly soft you can’t even handle it.
And of course you can eat it plain, with a smear of butter, or man up and eat it with some ice cream and caramel sauce. The choice is so obvious.
If you are unfamiliar, Bananas Foster is basically a boozy, banana ice cream sundae…with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. While I didn’t add the banana liqueur, the rum really stands out in flavor, especially in the icing drizzle. If alkyhol isn’t you jam, leave it out. No problem.
The recipe all starts with browned butter, brown sugar, and dark RUM. We all know brown food is the best food.
You add in mashed bananas, eggs and sour cream to that.
Some flour, baking soda, salt and cinnamon round out the dry ingredients.
And of course walnuts and my secret banana bread ingredient…SLICED BANANAS!!
Bake it for about an hour and then make a quick rum and powdered sugar icing to drizzle on top!I HIGHLY recommend you try this warm.
- ½ cup butter
- 1 cup light brown sugar
- 3 tablespoons dark rum
- 4 medium bananas, divided
- 2 eggs
- ½ cup sour cream
- 1½ cups all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup chopped walnuts
- 1 1/4 cup powdered sugar
- 2 teaspoons rum
- 1 tablespoon milk
- Preheat oven to 350°F. Spray a 9×5 loaf pan with nonstick spray. Line the bottom and up the short sides with a strip of parchment paper. Spray again with nonstick spray. Set aside.
- In a medium saucepan over medium-low heat melt the butter. Bring it to a boil, stirring frequently, until the butter turns an amber color, about 5 minutes. Remove from the heat and allow to cool for 20 minutes.
- When butter has cooled for 20 minutes, mix in the light brown sugar and rum. Stir until smooth, making sure to scrape up the brown bits at the bottom of the saucepan. Set aside.
- In a medium bowl mash 2 of the bananas with a fork, leaving them slightly lumpy. Slice the remaining bananas thinly, and set aside.
- Add the mashed bananas, eggs, and sour cream into the sugar mixture, and stir to combine.
- In a large bowl whisk together the flour, cinnamon, baking soda, and salt. Mix in the wet ingredients until just combined. Stir in the walnuts and sliced bananas until evenly incorporated.
- Pour batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, and then using the parchment paper as handles, carefully lift the banana bread out of the pan to cool on a wire rack.
- In a medium bowl whisk together the powdered sugar, rum and milk until smooth. Drizzle on top of the bread.
- Serve warm or at room temperature.